Venison Rump Roast
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Venison Rump Roast
Venison Rump Roast




      

Venison Rump Roast


MARINADE : 250 ml Virgin Olive Oil, Black Pepper & Salt to Taste, Ground Mustard Seeds, Splash of SOYA, Tobasco & 3 Dried Mild Ground Chilies & Pinch of Brown Sugar.

Place the meat in the marinade and refrigerate for at least 12 hours, turning over often.

Cook in a Webber/oven @ 220 Degrees for +/- 1 Hour TO 1 1/2, depending on desired doneness. Do not cook over 1 1/2 hours.

Serve with roasted Potatoes, Whole Onions and whole roasted red and green peppers, crispy Italian bread and Olive oil/Butter and don't forget the cold beer.

Submitted by:

KEITH DAVID OLVER

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