Search
by Ingredient

Barbecued Venison

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by CART1052

YIELD

6 servings

PREP

?

COOK

12 hrs

READY

24 hrs

Ingredients

3 1.4
POUNDS KG VENISON
round, leg or rump roast
12 346.8
OUNCES ML/G BEER
3 3
CLOVES CLOVES GARLIC
1 1
X X SALT AND BLACK PEPPER
to taste *
2 2
EACH EACH ONIONS
sliced
3 3
EACH EACH BAY LEAVES *
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 422 14% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 937mg 39%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 100g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe