Deer Rump Roast Recipe


November 14, 2006, 12:51 PM
I got a nice buck this year, made venison burgers and cooked up a portion of backstrap, both were superb and all my friends/relatives who had some loved it :D

Now I'm looking for a recipe for the big ol' rump roast that's sitting in the freezer. Any suggestions would be appreciated :)

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November 14, 2006, 01:59 PM
We've had good luck with marinating the roast with a good spice mix (like a seasoned salt; we use the products from Obie-Cue, and some olive oil.

Marinate for several hours, or overnight; plop the roast in a Reynolds Roasting Bag, chuck in an onion or garlic or both; slow-roast for a couple of hours; eat.

Simple, easy cleanup, very tasty Bambi! Had some just the other night, in fact. Tasted just like a good beef roast.

November 14, 2006, 02:59 PM
Day before eating, dredge in flour, sear in minimal oil, set tgo simmer in beef bouillon. Add a sacrificial onion, couple carrots, a bay leaf.
After 4-5 hours, or when it is tender, turn off heat.
Next day, skim any fat, add boiling onions, carrots, parsnips, mushrooms, etc.
Cook til veggies are tender but not mush. Meat is already done.
Thicken with a roux.
Serve with potato pancakes and warm applesauce.
Good luck.

November 14, 2006, 04:03 PM
After 4-5 hours, or when it is tender, turn off heat.
Next day, skim any fat,

I assume you put it in the fridge overnight? Or do you include a trip to the emergency room in your recipe? :D

Sounds like a delicious meal, otherwise.:cool:

Art Eatman
November 14, 2006, 04:32 PM
I did some 30 or 40 full hams on my barbecue pit before trying the same deal with one of these metal home-smoker deals. The one some 24 to 30 inches across, with a high-domed lid over the grill.

Anyhow: I make up a basting mix of the cheapest barbecue sauce I can find. I add spices as they sorta strike my fancy; it's rarely the same way twice. Throw in a good part of a stick of butter. Add some water and some Whigglewiggy*.

NO salt in the basting mix. NONE!

I start with a very high heat from the charcoal, turning and basting the ham every three or five minutes until a crust begins to form. ONLY use tongs to turn the ham, no forks!

After maybe 15 minutes, I spread the charcoal to lower the heat to around 300 degrees. I then turn and baste every fifteen minutes or no more than twenty. About the time it takes to drink a beer, slowly. Gotta keep the cook lubricated--but not too oiled.

Cook until the temperature in the center is about 155 degrees. It'll finish out a bit higher, but if you go to 160 it will be a tad overdone. At 155, it's well-done but still real juicy--which is the purpose of the crust and the use of the tongs. For a ham of some ten to twelve pounds, it oughta take maybe three hours or so. Roughly.

If you have a large enough cooker, and are fortunate enough to live in mesquite country, adding mesquite to the coals helps give that certain something to the flavor.


* Okay, Lea & Perrins Worchestershire, for you too-young guys. :)

November 14, 2006, 07:39 PM
Crock pots are great for venison roasts. I'm going to try the dutch oven I got a while back.

November 14, 2006, 07:48 PM
french onion soup mix, crock pot, potato's and carrots = yum. trust me i'm a fat boy i know good eatin.

November 14, 2006, 09:58 PM
Ok, the following is my close friends world famous recipe for Corned <fill in the meat>. (works well with duck, goose, elk, moose, etc as well, with minor moficiations).

I just sliced a batch of antelope front quarter this evening, it is unbelievable!

Try this recipe, I promise, you won't be sorry!!!

Corned Goose

Recipe for use with elk, deer, moose, goose, or duck.

All dry ingredients:

2 T tenderquick
1 T Br. Sugar
1/2 T Mustard seed
1/3 T Black pepper
1/2 t paprika
1/2 t Allspice
1/2 t Garlic powder
1/2 t crushed bay leaves

This is enough dry rub for 2 to 3 lbs meat. (for example, it should do 2 halves of a Canada goose breast). Mix more dry rub based on amount of meat being cured.

Mix all above . Roll meat in mix to coat. Pack in zip lock bag and refrigerate, flipping the bag every day for 7 days to keep pressure on meat.

Put in Reynolds cooking bags, (do not rinse off spices!) and place in roasting pan.

Roast for 1 hour, 15 minutes minutes at 300 degrees. Shorter time for
snow geese, ducks, or smaller/thinner cuts of meat.

Let meat settle overnight before slicing, preferably on deli-slicer. I marinate the cooked meat in a ziplock bag with the "drippings" from the oven bag overnight in the refridgerator. I find this helps keep the meat tender and moist.


ps - seriously, this is the best recipe I have EVER tried!!!

1911 guy
November 15, 2006, 08:51 AM
If it sounds too simple to be true, try it with a beef roast first to ease your mind.

1) Thaw the roast, cut up carrots, onions and potatos, crush a clove of garlic.

2) In a measuring cup, pour 1/2 cup of water, 1/4 cup Heinz ketchup (yeah, I know. Just try it.) and 1/4 cup white wine. Use a whisk or fork to eliminate any clumps of ketchup.

3) Put the onions in the bottom of the crock, put the meat on top of the onions. Don't let the meat directly touch the crock. It does make a difference in how it turns out.

4) Pour in your "juice" from the measuring cup.

5) Add in your other veggies around the roast. Spread the garlic around.

6) Put the lid on and don't touch it for at least five hours.

November 15, 2006, 10:56 AM
Dang, I only have one big rump roast!! Those recipes do sound great. I'm leaning toward the crock recipe since it will be nice to have good super tender meat. I might do Art's crusting process first, yum. I'm going to bookmark this thread for future use. :D

November 15, 2006, 12:33 PM
I got a lot of new ideas from this thread!


November 15, 2006, 02:25 PM
I'm with saddle bum on this one. I've tried lots of supposed wild game recipes. This one is the best 've tried. Onion soup(Lipton or equiv.)mix. Its a dry mix sold in envelopes. Pour half of it over the top of the roast(in a roasting pan) Pour 1 cup or so of water into bottom of pan. Here you can add tators or carrots. Bake, covered at not more than 325, preferrably 300 degree (F) oven. You don't want to get it too hot and dried out. Should take 1 1/2 or more hours, depending on the size of the roast. My family and in-laws are not keen on wild game, but they do enjoy this. No need for special rubs, marinades or cover up seasonings. It' really good. Enjoy.


November 15, 2006, 11:08 PM
I've cut up 90% of the roasts into round steaks. But the others that I haven't have been tossed on the smoker over some mesquite. That is good stuff there.

November 15, 2006, 11:18 PM
OK this isn't a full recipe but if you ever smoke venison and live in an area where rosemary grows like a weed keep the wood when you trim it. It makes some of the best damn smoking wood in existence with venison, and it is absolutely amazing with a bit of alder when smoking salmon.

November 15, 2006, 11:47 PM
Charcoal Smoker with full water pan that will go on mid level.

Aluminum Foil, this new "Release" Foil is good stuff. I double this foil. Depending on size of roast and foil size I may have to make a fold-over seam that will not leak.

In a paper grocery sack I put in flour, and black pepper NO Salt. Shake this sucker and coat the roast. I toss roast on top grill Without Water pan to sear, turning with tongs.

Put the water pan on mid level, replace top grill with channel locks

I make a "boat" for the Roast if you will.
1.Water, WhiggleWangy*
2.Water, WhiggleWangy*, Potatoes, Carrots and onions.

Depends if you want veggies or not.

Let it "roast", About 155* as Art shared is correct. Time will depend on size. Averages about 3 hours

* Okay, Lea & Perrins Worchestershire, for you too-young guys. :)
I wuz publik skooled in Arkansaw, same thing, just how we learnt to spelt it a and sez it.

Gravy: COLD Water in a Mason Jar add Corn Starch , lid on and shake like crazy. Cold water prevents lumpy gravy, mixing before adding to the "pan drippings" prevents lumpy gravy. One can do this on the grill or stove top - Use a Cast Iron skillet to catch these "drippings from the foil boat. Add Mason Jar contents to drippings and low medium heat, keep a stirring...gravy is done when done. [Some stuff one can't tell ya when right - folks usually figure out if 'wrong"]

Bread: French Bread , slice, slather with butter, put back in foil toss on grill still hot.

See the reason you do this outside, using a smoker is to allow the ladies the use of the oven to fix pies, cakes and all them desserts.

Then again if single - called Multi-tasking. I can do pies, cakes and desserts and use a smoker at the same time...:D

November 15, 2006, 11:57 PM
Cast Iron Dutch Oven.

See the above use instructions for grill.

Works in the oven, on stove top, grill that swings over fireplace, even campfire.

You ain't lived until you have cooked in a fireplace with the cooking grills that swing over the coals. That smell cooking will drive you bonkers, on a cold, wind howling winter night and the snow just a falling...
...Have a Blackberry Cobbler going in another Dutch Oven at the same time...

Well, you figure out how bonkers these smells will drive you...:)

November 16, 2006, 12:36 AM
I'm with saddlebum and mothernatureson, 'cept I run mine in the oven for 2-3 hours at around 275.
Brown it in cast iron, throw it in the oven with a cup o' water and veggies. Maybe throw a few strips of bacon over the top in case you have a beer or two too many while it's cooking.
Lipton soup mix is good for two things, sour cream dip, and baking roasts. Funny that I never use it for soup...

1911 guy
November 21, 2006, 04:59 AM
A heads up to you folks who use it, here's another recipe for it. Take the neck meat (I romove it from the bone before cooking) and cook it slowly so it's more tender. Use the soup mix as seasoning. Add wide egg noodles and serve. It's not exactly stroganoff, but a better cook than me could make it that way.

January 3, 2007, 01:55 AM
1911 Guy, I'm trying your ketchup crock-pot recipie. I'll let you know how it turns out :D

January 3, 2007, 02:30 AM
Try the lipton onion soup mix with a can of coke/pepsi and add garlic and more onions to your taste.

January 3, 2007, 03:44 AM
With a small roast and a crock pot you might try rubbing down the roast with a bit of butter (not a huge amount) and dusting the whole thing with cracked pepper and popping it in a reynolds oven bag with a double handful of blackberries (be generous) the citric acid breaks down the connective tissue... takes away any toughness. Cover and cook on low. When you open it (4- hours on low if thawed) pour the 'slurry' of berries and drippings into a bowl, whisk with honey and dried cranberries... its a really earthy BBQ sauce. Serve w/fresh greens and dressing of choice, and bread... you'll need it for the sauce.

Option 2 thaw the roast. Rub it down good with olive oil and sear the outside in a pan. Quarter several large onions, throw 'em in the bottom of the crock pot, Rough chop some carrots, red potatoes, toss in. Pour enough dry red table wine to put 1/2 inch in the bottom of the pot. Add a bay leaf if you must. Stripped fresh rosemary leaves are better. Hit the whole thing with the pepper mill, put the roast on top. Cover and cook on low. When you prepeare to remove it, take the roast and veggies out, mix a half stick of butter to the drippings in the bottom of the pot, there's your 'gravy'. Wine and butter... the cornerstones of cooking.

January 3, 2007, 12:13 PM
I assume you put it in the fridge overnight? Or do you include a trip to the emergency room in your recipe?

:D :D :D :D :D

Too true. You have to be careful with crock pots. When I was in undergrad, I borrowed by roommate's crock pot, threw in a pot roast and some vegetables, turned it on low, and went to class. About eight hours later I came home to a very tender and tasty dinner.

A VERY short time later I started to sweat. :confused: Got a little dizzy too. :scrutiny: Then it felt like all the blood ran out of my body. :what: I spent the next 12 hours on the john while leaning over and throwing up into the bathtub. :barf: :barf: :barf: I really thought I was going to die.

After that I read the instructions, which were very clear in stating that you needed to brown the meat first. Some crock pots now have a browning setting for just this reason.

January 4, 2007, 01:04 AM
Lots of good recipies. I won't give you another.

However, buy and learn how to use a pressure cooker for roasts - best thing ever.


pete f
January 4, 2007, 06:19 AM
If the rest of the deer was very gamey, either from running after the shot or being older or just from what it was eating., thaw the meat, then put it in a big zip lock add two or three cups of milk and then sort of squeeze out all the air so the milk covers the meat, seal up the zip lock and leave the roast for a few hours in the fridge. ( I will thaw it overnight in the fridge, then soak it all day in the milk) Then drain out the bag, add olive oil, spices, some chopped onion and seal up and let it stand for a while, then put the whole thing in the oven (minus the ziploc) at about 300 or a bit less, cook to just past rare. season and enjoy.

The milk seems to draw out all that gamey taste. leave the meat tender and juicy. The olive oil gives the meat enough fat to sear on the outside without charing.

If you add A1 sauce to the olive oil marinade that is good too.

Remember, its venison not pork, well done is too far, just past rare is best.


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