Barbecued Venison Roast Recipe to Cook in Crockpot

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Ratings
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
765 Calories
20g Fat
53g Carbs
86g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 765
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 36%
Cholesterol 228mg 76%
Sodium 1188mg 52%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 8%
Protein 86g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Marinate the venison roast then slow cook for a tender and tasty roast.

Ingredients

  • 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

Steps to Make It

  1. Trim excess fat from venison.

  2. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves

  3. Add venison (the marinade should cover meat). Marinate in the refrigerator for 12 hours, turning occasionally.

  4. 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.

  5. Serve with remaining Barbecue Sauce.

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