Serve this Elk Venison Rump Roast with Chipotle Butter Recipe with a side salad and slices of toasted French bread. (Photo courtesy of NevadaFoodies.com)
May 11, 2015
By Kristy Crabtree
Print Recipe
If you don't have an elk venison rump roast in your freezer, you can substitute a deer roast for this recipe. Also, save some of the chipotle butter and use it on toasted French bread to serve alongside this dish.
Ingredients:
1 elk venison rump roast Olive oil Dry Rub Marinade:
1/2 teaspoon kosher salt 1/2 teaspoon ground pepper 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon oregano 1 teaspoon garlic powder Chipotle Butter:
1 cube butter 2 chipotle pepper chopped 2 tablespoon adobo sauce 1/4 teaspoon cumin 1/4 teaspoon coriander
Directions:
Mix all dry rub ingredients together and rub all over your elk rump roast. Let meat marinate for 12-24 hours in the refrigerator. To make the Chipotle Butter: In a bowl, mix together softened butter, chipotle peppers, adobo sauce, cumin and coriander. Roll out a piece of plastic wrap and place mixed butter in the center. Take one side of your plastic wrap and fold over the butter. Begin to roll the butter to form a round cylinder. Twist the ends and place the butter in the refrigerator to firm back up. Remove the seasoned elk rump roast and let sit on the counter for 30 minutes. Seasoned elk venison rump roast. (Photo courtesy of NevadaFoodies.com) Heat outdoor grill and barbecue meat, turning a few times so not to burn. Remove the roast from the heat when the internal temperature reaches 130 degrees. Add a few slices of chipotle butter to the top of the roast and cover loosely with foil. Let the meat rest for 10 minutes. Slice the elk roast against the grain and serve with a side salad. For more elk venison recipes, visit: nevadafoodies.com
