JG: That works about as good as anything, and mine is nothing exotic or fancy. I defrost,hand dry the roast,and use an olive oil with either balsamic or red wine vinegar(sometimes I add a splash of red wine that falls outta my glass).

Sprinkle generously with salt,pepper,some Italian seasoning,and crushed up garlic cloves(fresh,always).I hand rub all this stuff on to the roast and stick in a glass dish, covered with cling wrap.Every 24 hours I flip it over,and spread the marinade.

Only CLOSE friends are allowed to partake.As the roasts near readiness,high security measures are required.More than once I have returned home to discover my son sitting,burping contentedly,and with a guilty expression,exclaims..."Gee Dad, that venison roast was REALLY good".... cry kids.....



The 280 Remington is overbore.

The 7 Rem Mag is over bore.