3 pounds venison round, leg or rump roast
1 12 oz can beer
3 cloves garlic
salt and pepper 2 onions -- sliced
3 bay leaves
2 cups barbecue sauce -- see recipe
Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, o nions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onio ns 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.