Haus,

Bottle of red wine (merlot is my preference)
Garlic
Montreal Steak Spice
Seasoning or sea salt
Brown Sugar
dash of keens dry mustard

or

Beer
Worchester (colour the mixture to a soft brown)
Brown Sugar
Montreal Steak Spice
Seasoning or Sea Salt

I stick it in the fridge for 12-24 hours covered. If the roast isn't completely covered I will rotate it at the half way point or if able every 4 hours or so.

These aid in draw blood out, tenderizing the meat and some flavour(however they won't remove the deer taste completely).