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


Directions:
Trim excess fat from venison. In a 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 the top. Cover and cook on LOW for 10 - 12 hours. Serve with remaining barbecue sauce.