Ingredients:

Marinade:

1½ cup dry red wine
½ cup packed brown sugar
½ oz fresh rosemary sprigs, cut into 1-inch pieces

5 cloves garlic, crushed
1/2 tsp freshly ground black pepper
2-lb venison top round roast,  1 1/2 to 2 inches thick

Directions:

In 4-cup measure, combine all marinade ingredients. Stir to dissolve sugar. Place roast in a large sealable plastic bag.Add marinade, seal bag and turn to coat roast. Refrigerate roast several hours or overnight, turning bag occasionally.

Prepare grill for medium, direct heat. Drain and reserve marinade from roast. Strain marinade, through fine-mesh sieve, if desired. Grill roast, covered, for 30 to 40 minutes for medium-rare, or until desired doneness, turning roast and basting with reserved marinade every 10 minutes. Tent with foil. Let roast stand for 10 minutes before carving.