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Last Updated
3/14/2002
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Venison Recipes
Barbecued Venison
Serves 6
3 lb Venison Round, leg or rump roast
1-12 oz Can of Beer
3 cloves Garlic
Salt and Pepper
2 Onions -- sliced
3 Bay Leaves
2 C Barbecue Sauce
Trim excess fat from venison. In large bowl, mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. 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.