Barbecued Venison

[pphoenix]

Neat recipes, maybe i'll give them a try. Was cutting up the deer yesterday, the one we got on area 47, and they are just covered in layers of fat up there, mothing compared with the ones that we get down were in farmland. Once skinned you can peel a layer of fat with you hand, no need for a knife

[TYE]

I've printed all the recipe's on this thread, and my mom's gonna whip them up for me.

Tye ............. Does your mom have a rule that Banns you from the spam. Get into the spam and whip them up yourself.

Good luck.

I don't know what half the stuff is. I'm useless in a spam. Barbeque however....

[A.W]

Tye ............. Does your mom have a rule that Banns you from the spam. Get into the spam and whip them up yourself.
Good luck.

Probably safer if TYE's not in the spam.

[TYE]

Tye ............. Does your mom have a rule that Banns you from the spam. Get into the spam and whip them up yourself.
Good luck.

Probably safer if TYE's not in the spam.

Probably.

[saxman]

MMMMM, MMMMMM, GOOD!!!!!!!!!

[TYE]

I'm going to give this recipe a try after Thanksgiving. I'll be good and turkeyed out by then.

I'll let "you's guys" (that's Yankee for y'all) know how it turns out.

Marinate the venison roast then slow cook for a tender and tasty roast.
INGREDIENTS:

* 1 venison roast, about 3 to 4 pounds, leg or rump
* 1 can (12 ounces) beer
* 3 cloves garlic, minced
* salt and pepper
* 2 onions, sliced
* 3 bay leaves
* 2 cups Barbecue Sauce, your favorite

PREPARATION:
Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves; add venison (the marinade should cover meat). Marinate in refrigerator for 12 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.

Well I had this for dinner last night! Except we had a normal beef roast in the freezer that needed eatin' so we cooked it up with this Dang was it good! Yumm!

Can't wait to try it out with a venison roast

[Tigerpaw]

I'm going to give this recipe a try after Thanksgiving. I'll be good and turkeyed out by then.

I'll let "you's guys" (that's Yankee for y'all) know how it turns out.

Marinate the venison roast then slow cook for a tender and tasty roast.
INGREDIENTS:

* 1 venison roast, about 3 to 4 pounds, leg or rump
* 1 can (12 ounces) beer
* 3 cloves garlic, minced
* salt and pepper
* 2 onions, sliced
* 3 bay leaves
* 2 cups Barbecue Sauce, your favorite

PREPARATION:
Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves; add venison (the marinade should cover meat). Marinate in refrigerator for 12 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.

What could be used in place of the BBQ sauce?

[TYE]

By the way. Thanks for the recipe Bstout, it was great!