Barbecued Venison

24 hours Cook: 12 hours

422 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	pounds	venison	round, leg or rump roast
12	ounces	beer
3	cloves	garlic
1	x	salt and black pepper	to taste
2	each	onions	sliced
3	each	bay leaves
2	cups	barbecue sauce	see recipe

Directions

Trim excess fat from venison.

In large bowl, mix beer, garlic, salt, pepper, onions and bay leaves; add venison.

Marinate in refrigerator for 12 to 24 hours, turning occasionally. (Marinade should cover meat.)

Remove venison and onions 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.

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Nutrition Facts

Serving Size 408g

Amount per Serving

Calories 422 14% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 41mg	14%
Sodium 937mg	39%
Total Carbohydrate 38.0g	13%
Dietary Fiber 1.0g	5%
Sugars 23.0g
Protein 50.0g	100%

Vitamin A	4%		Vitamin C	8%
Calcium	4%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Chicken a la Nancy

This is one of our favorites. I add more lemon. It's sooo good! I looked online to find it because I misplaced my "Award winning recipes" cookbook in the move. I use vinegar instead of wine (about half the amount) because we don't stock wine.

Reviewed by woodberries