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 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. Serves 6.