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Barbecued Venison

Ingredients
  Venison round 3 Pound (leg or rump roast)
  Beer 12 Ounce (1 can)
  Garlic 3 Clove (15 gm)
  Onions 2 , sliced
  Bay leaves 3
  Barbecue sauce 2 Cup (32 tbs)
Directions

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 to 24 hours, turning occasionally.
Remove venison and onions from marinade and place in crock pot.
Pour 1 cup barbecue sauce over top.
Cover and cook on low setting for 10 to 12 hours.
Serve with remaining barbecue Sauce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Ingredient: 
Venison

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