Barbecued Venison - cooking recipe

Ingredients

2 to 3 lb. venison (round, leg or rump roast)
1 (12 oz.) can beer
salt and pepper
3 bay leaves
2 c. barbecue sauce (see recipe)
3 cloves garlic
2 onions, sliced

Preparation

Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.