Holiday rump roast

Yield: 6 servings

Measure Ingredient
1 \N no ingredients

3½ to 4 lb venison rump roast ¼ to ½ 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

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