5 to 6 lbs. Venison roast

2- teaspoon salt

2 or 3 cloves of garlic

1 onion, chopped

2 sticks Oreo, melted

¼ cup Worcestershire sauce

¼ cup soy sauce

1 ½ cup water

1 ½ cup red wine

1 teaspoon lemon juice

1 ½ tablespoon sugar

Wash roast and place in a pan; mix all other ingredients and pour over roast. Turn several times to coat all over. Cover and refrigerate over night, turning several times. When ready to cook, remove roast to roasting pan and put in preheated oven on 400 degrees to brown lightly. Pour on some of the marinade, cover and cook at 300 degrees and cook for 4 hours, basting with remaining marinade from time to time. Potatoes and carrots maybe cooked along with the roast. Allow cooling for 10 to 15 minutes before slicing.