I have also used this on wild turkey. The only real secret is to slow cook wild game, the spices can be changed to suit personal taste.
Soak the venison or turkey in the fridge overnight in brine to draw the blood out of the meat. Rinse well and flex cuts of meat (or just poke a few times with a fork) in a new clean plastic container mix the following (per 1 pound of meat):
1 tablespoon of Onion Powder
2 teaspoons of Savory
2 teaspoons of Paprika (I use the Spicy Hungarian Paprika)
1 teaspoon of White Pepper
1 tsp. dried Basil leaves
1/2 tsp. dried Thyme leaves
Mix spices and rub onto meat covering all sides. Let meat rest for at least 1 hour in refrigerator before adding the liquids below (don't worry if the Rub washes off the meat):
1 bottle of Yeungling Lager
1/2 cup Water
Let meat marinade at least 6 hours or overnight in fridge.
3 tablespoons of Vegetable Oil
Remove meat from marinade and pat dry. Sear the roast in a heavy skillet (cast iron is the best) in Vegetable Oil.
Preheat oven to 350 degrees. Place the meat in a roasting pan or on a large piece of heavy duty aluminum foil if you are not using an oven-safe skillet. Cover roasting pan with top or seal with foil. If on a sheet of heavy duty foil, fold it over and seal it. Make it an air-tight package. Bake until tender, 1 to 1 1/2 hours for a 2 1/2 to 3 lb roast.
Place the prepared meat on the gas grill and save your kitchen from high heat. Set the control of the gas grill at "low", cover the grill and cook for about 3 hours or until done. If charcoal grill, and there is no top, make a tent with foil.
Allow meat to rest after cooking for at least 12 minutes. Unwrap, slice and serve.