Barbecued Venison

Lean wild game like venison needs help to stay tender, and this slow-cooker method gets it right. A 12 to 24-hour beer marinade with garlic, salt, pepper, sliced onions, and bay leaves does double duty: the alcohol breaks down tough muscle fibers, and the aromatics infuse the meat with savory backbone before it ever sees heat.

A round, leg, or rump roast is the cut of choice here. These muscles work hard on the deer, which means flavor in spades but a lot of connective tissue that needs long, gentle cooking to break down. Ten to twelve hours on Low in the Crock-Pot does exactly that, and a cup of barbecue sauce poured over top builds the glaze as the venison cooks.

The rest of the barbecue sauce goes on at the table. It’s the difference between sauce that’s been cooked into the meat and sauce that’s still bright and tangy on top, and you want both.

Pro Tips

• Trim every bit of fat and silver skin before marinating. Venison fat tastes gamy and tallowy, unlike beef fat. Removing it dramatically cleans up the flavor.
• Make sure the marinade fully covers the meat. Submerged is the goal. If the beer doesn’t quite reach the top, weigh the venison down with a plate.
• Don’t lift the lid during the slow cook. Each peek loses heat and adds 20 minutes to the cook time.
• Save the marinade onions and add them to the Crock-Pot. They sweeten as they cook and become part of the sauce.

Variations

• Sub a stout or porter for the lager for a darker, more caramelized marinade.
• Use elk, moose, or even tough beef chuck if venison isn’t on hand.
• Shred the cooked roast and pile it on toasted brioche buns with extra sauce for pulled venison sandwiches.