Barbequed Venison
Source of Recipe
chitterlings
List of Ingredients
2 -3 pound venison round, leg or rump roast
1 can (12 ounces) beer
3 cloves garlic
salt and pepper
2 onions, sliced
3 bay leaves
2 cups Barbecue Sauce
Recipe
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 - 24 hours turning occasionally. Remove
venison and onions from marinade and place in slow
cooker/Crock Pot. Pour 1 cup Barbecue Sauce
over top. Cover and cook on LOW for 10 - 12 hours.
Serve with remaining Barbecue Sauce. Serves 6.
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