• 2 to 3 lb. venison round roast
• 1 can (12 oz.) beer
• 2 medium size onions sliced
• 3 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 bay leaves
• 2 cups prepared hickory-smoke flavor barbecue sauce

Preparation -
In a large mixing bowl, stir the beer, sliced onions, minced garlic, salt, and pepper together. Add the bay leaves. Place the venison roast in this marinade. Marinate in the refrigerator for 12 to 24 hours, turning the roast occasionally. Drain the roast and discard the marinade, reserving the onions. Place the roast and onions in a slow cooker. Add 1 cup barbecue sauce. Cover and cook on low for about 8 to 10 hours. Heat the remaining barbecue sauce to serve with the venison roast. Makes 6 to 8 servings.

• 1 - (3 to 4 lb.) boneless venison roast
• 2 T. soy sauce
• 2 T. Worcestershire sauce
• 1 tsp. garlic salt
• 1 tsp. all-purpose seasoning
• 1 large onion, sliced thin
• 1 can (10-1/2 oz.) condensed cream of mushroom soup
• 1 envelope French Onion Soup mix

Preparation -
Slice the venison across the grain into 1/2" thick pieces. Place the venison in the slow cooker. Sprinkle with the soy sauce, Worcestershire sauce, garlic salt and all-purpose seasoning. Lay the onion slices on top. Whisk the onion soup mix into the cream of mushroom soup Pour the mixture other the ingredients in the slow cooker. Cover and cook on low for 8 to 10 hours.

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