3 pounds venison round, leg or rump roast 1 12 oz can beer 3 cloves garlic salt and pepper 2 onions -- sliced 3 bay leaves 2 cups barbecue sauce -- see recipe Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, o nions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onio ns from marinade and place in Crock-Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on Low for 10 to 12 hours. Serve with remaining Barbecue sauce. Serves 6.
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