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Barbecued Venison

Ingredients:

  • 2 to 3 lbs venison round, leg or rump roast
  • 1 can - 12 oz. beer
  • 3 cloves garlic
  • Salt and pepper to taste
  • 2 onions, sliced
  • 3 bay leaves
  • 2 cups Barbecue Sauce

Preparation:

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat) Marinate in refrigerator for 12 - 24 hours, turning occasionally.

Remove venison and onions from marinade and place in slow cooker/Crock pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on low for 10 - 12 hours. Serve with remaining Barbecue Sauce.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:


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