Red Wine - Merlot I like
Brown Sugar
Montreal Steak Spice
Fresh Garlic
put in the fridge for 24 hours and fry, stew, roast...relly whatever.

Simple but it takes out the game taste, draws blood out and really tender. I make Deer stew for our Deer camp and always have guys frothing (makes a might tasting gravy as well). Not to mention the outlaws hate wild taste, but love my deer stew.

Deer roasted, season to likes. (Pepper, seasoning salt and garlic) Put in the roaster with a can or 2 of beer and roast slowly with the lid on, for the last 30 min remove lid and add more beer if needed....yum. I like to put in the oven at 200 part. frozen for 2-3 hours depending on size, then I may crank it up for the last 1/2 hour to 350 (depends how rare you like it.)