|Nutritional Guidelines (per serving)|
Marinate the venison roast then slow cook for a tender and tasty roast.
- 1 venison roast (rump roast, about 3 to 4 pounds)
- 1 can (12 ounces) beer
- 3 cloves garlic, minced
- salt and pepper
- 2 onions, sliced
- 3 bay leaves
- 2 cups Barbecue Sauce, your favorite
Trim excess fat from venison.
In large bowl combine beer, garlic, salt, pepper, onions and bay leaves
Add venison (the marinade should cover meat). Marinate in the refrigerator for 12 hours, turning occasionally.
Remove venison and onions from marinade, place in slow cooker/crockpot and pour 1 cup Barbecue Sauce over top. Cover and cook on low for 10 to 12 hours.
Serve with remaining Barbecue Sauce.