Barbecued Venison

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.