3 to 4 pound venison roast roughly 3 inches thick. Place meat in shallow glass dish and pour marinade – see below – over meat. Cover dish with plastic wrap and refrigerate for 24 hours turning meat frequently.
2 cloves of garlic crushed
1/4 cup olive oil or salad oil
1 teaspoon rosemary leaves crushed
1/2 teaspoon dry mustard
2 teaspoons soy sauce
1/4 cup wine vinegar
1/4 cup sherry or apple juice
Remove meat from marinade. Stir in 2 tabelspoons ketchup into marinade. Brush marinade onto meat and place roast on grill.
Cook 1 to 1 1/4 hours or until cooked thoroughly turning frequently and basting meat with remaining marinade. Cooking time may vary according to heat of grill.