|Venison round||3 Pound (leg or rump roast)|
|Beer||12 Ounce (1 can)|
|Garlic||3 Clove (15 gm)|
|Onions||2 , sliced|
|Barbecue sauce||2 Cup (32 tbs)|
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.
Serving size: Complete recipe
Calories 2596 Calories from Fat 5
% Daily Value*
Total Fat 0.6 g0.92%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 900 mg300%
Sodium 3316.3 mg138.2%
Total Carbohydrates 163 g54.5%
Dietary Fiber 5.8 g23.1%
Sugars 96.4 g
Protein 450 g899.5%
Vitamin A 71.6% Vitamin C 100.4%
Calcium 12.9% Iron 12.2%
*Based on a 2000 Calorie diet