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2 Pounds venison round - (to 3 lbs), leg or rump roast
1 Can beer - (12 oz)
3 garlic cloves
Salt, to taste
Freshly-ground black pepper, to taste
2 onions, sliced
3 bay leaves
2 Cups prepared barbecue sauce

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally. Remove venison and onions from marinade and place in crockpot. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce. This recipe yields 6 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999