Barbecued Venison
Yield
6 servingsPrep
?Cook
12 hrsReady
24 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
venison
round, leg or rump roast |
|
| 346.8 | ml/g |
beer
|
|
| 3 | cloves |
garlic
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
onions
sliced |
|
| 3 | each |
bay leaves
|
*
|
| 473 | ml |
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.
