Holiday Rump Roast Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: no ingredients,
Directions:
3 1/2 to 4 lb venison rump roast 1/4 to 1/2 tsp rosemary or several sprigs
fresh rosemary 1 clove garlic, slivered cooking oil
Cut slits in top of roast and insert sliver of garlic and rosemary in the
pockets. Rub the roast with cooking oil and let sit at room temperature
for 1 hour. Place the roast in a baking dish. Roast in a preheated 450
degree (F) oven for 15 minutes. Lower heat to 350 degrees and roast for 1
hour 15 minutes. If using a meat thermometer, the internal temperature
should be 155 degrees for medium rare. For a larger roast, cook for about
18 minutes per pound at the 350 degree temperature. Allow roast to rest 10
minutes before carving.
SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378
Typed in by Blanche Nonken.
NYC Nutrilink: N0^00000
Source from luhu.jp
fresh rosemary 1 clove garlic, slivered cooking oil
Cut slits in top of roast and insert sliver of garlic and rosemary in the
pockets. Rub the roast with cooking oil and let sit at room temperature
for 1 hour. Place the roast in a baking dish. Roast in a preheated 450
degree (F) oven for 15 minutes. Lower heat to 350 degrees and roast for 1
hour 15 minutes. If using a meat thermometer, the internal temperature
should be 155 degrees for medium rare. For a larger roast, cook for about
18 minutes per pound at the 350 degree temperature. Allow roast to rest 10
minutes before carving.
SOURCE: Musicon Farms, 157 Scotchtown Rd, Goshen, NY 10924 (914) 294-6378
Typed in by Blanche Nonken.
NYC Nutrilink: N0^00000
Source from luhu.jp
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