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February 26, 2018 Comments (0) Deer Hunting, Huntin, Outdoors

Whitetail Rump Roast

Venison Rump Roast

Recipe/Instructions -Large Deboned Whitetail Rump
-Rubbed Down in Rustic Rub, Salt Pepper
-2 Cups Pinot Noir
– 16 oz Beef or Venison Stock
– 3 oz Apple Cider Vinegar
-2 Table Spoon Olive Oil
– 15-20 whole carrots
– 12 Red Potatoes
– 1 Sliced Yellow Onion
– 1 Package Whole Mushrooms
– 2 Table Spoon Minced Garlic
– Garnish with Fresh Rosemary

Place rump in large roasting pan, add ingredients around it. COVER with tin foil (prevents your roast from drying out). Cook on @Pittsandspitts Wood Pellet Grill 7 hours at 240 degrees. Use conventional oven if needed. Serve in bowl with gravy from roasting pan.