Herbed Venison Roast w/ Brown Sugar and Ponzu, Happy Hunting!

The time for hunting is here again and I am excited to once again see various family and friends of the family come bearing gifts.  I am fortunate to have received wild turkeys, squirrels and venison , for which I use to expand my recipe collection and experience.  This recipe is one featuring venison, brought to me by a life-time family friend, Kinte Robinson.  I butterflied one of the hind quarters and filled it with an herb stuffing of sorts, with lots of fresh parsley, rosemary, oregano and garlic, I then seared, and smoked the wonderful roast for several hours .  I find that for me and my family, that wild meats have to be cooked to well done , as not to experience the sometimes overwhelming "wildness" of the flavor.  I am a firm believer in soaking this protein at least 12 to 24 hours as well, in a salted, sometimes vinegar and usually garlicky tincture to expel as much of the blood as possible.  After that, the protein is ready for any project, making a fabulous and lean substitute for virtually any beef recipe!!   I always let my tasters know though, just as a courtesy!:)
Recipe:
about 3 lbs venison hind quarter, pounded  to 1/4 inch thickness
1 c. parsley, chopped
2 tbsp. fresh rosemary, chopped
2 tbsp. fresh oregano, chopped
6 to 8 cloves garlic, pressed or finely minced
1/4 c. olive oil, plus more for drizzling
SPST
For Marinating and Basting:
Ponzu sauce
Brown sugar
Sherry Peppers Sauce
Place portion of roast between sheets of plastic wrap and pound to about 1/4 inch thickness.
Combine herbs and garlic with olive oil and garlic plus SPST and spread evenly over pounded roast.
Tuck ends and roll starting on short side until it looks like a jelly roll.
Secure with butcher's twine.
Combine equal parts Ponzu and Brown sugar and 1 part Sherry Peppers and blend well.
Pour over roast and turn to coat.
Let stand turning often for about 15 minutes.
Pat dry and sear on grill pan or in a large saute pan.
Transfer to smoker or  oven and cook until desired temperature is reached. If using an oven , roast @ 250*F , for several hours or until desired doneness is reached.  145*F for medium, 160*F for well done.
Baste periodically in Ponzu, brown sugar and sherry peppers to add more flavor and rich color to outer surface.
Let rest before slicing.
Serves 8-10.

Infuse water in smoker with aromatics like onions, celery and garlic, and SPST.