Barbecued Venison - serves 6

2-3 pound venison round, leg or rump roast
1 can (12 ounces) beer
3 cloves garlic
Salt and pepper to taste
2 onions, sliced
3 bay leaves
2 cups 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 - 24 hours, turning occasionally.
Remove venison and onions from marinade and place in slow cooker/Crock Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on low for 10 - 12 hours. Serve with remaining Barbecue Sauce.