I made some venison sauerbraten using a hind roast from the doe I got this fall.... For the marinade, I used 1 cup of cider vinegar 1/2 cup of oil 1 cup of red wine about 1 tsp of lemon juice 1 tsp of whole cloves 1/4 tsp of allspice 2 cloves of garlic, minced 1 tsp of cracked black pepper 1/2 tsp of kosher salt 2 TBS of brown sugar and some sliced onion I let this marinade for 2 days in the fridge. Smoked with a bit of apple wood... and at a temperature of 275. I pulled the roast off the smoker at an internal temperature of 145, wrapped in foil with the drippings and some beef broth. I let it rest for 30 minutes... I made a sauce with the drippings and beef broth by bringing them to a boil and adding a bit of flour to thicken. The venison saurebraten, rustic mashed potatoes .....grilled leeks with smoked cheese and bacon... Thanks for checking out my venison sauerbraten Qview.