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BBQ VMEAT

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Smokebender:
Barbequed Venison

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 your favorite Barbecue Sauce

Trim any 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 crock pot. Pour 1 cup barbecue sauce over the top. Cover and cook on LOW for 10 - 12 hours. Serve with remaining barbecue sauce.

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