Red wine Cut 1-inch wide slits in venison all the way through, about 2 inches apart. Shake garlic powder into each slit.
Stuff slits with cut onion and strip of bacon to the top.
Shake garlic salt on top of roast. Lay strips of bacon across top. Pour red wine on top. Roast in covered roaster 3-4 hours or until very tender. Remove from roaster and make gravy from drippings.