Type what you have

Ingredients

• ✓ venison rump roast
• beer
• pepperoncini

Instructions

1. 1 Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
2. 2 Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.

By Elisa Gale

Ingredients

• ✓ venison rump roast
• carrot
• onion
• portobello mushroom
• garlic
• black pepper
• salt
• cream of mushroom soup
• beef broth
• water
• onion gravy mix

Instructions

1. 1 Arrange carrots, onions, and mushrooms in a slow cooker. Rub venison roast with garlic, black pepper, and salt; place on top of vegetables.
2. 2 Combine soup, beef broth, water, and gravy mix until gravy mix is dissolved; pour over roast. Cover slow cooker.
3. 3 Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast; serve with gravy and vegetables.

By Erin A

Ingredients

• ✓ venison rump roast
• sugar-based curing mixture
• brown sugar
• black pepper
• paprika
• bay leaf
• allspice
• garlic powder

Instructions

1. 1 Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
2. 2 Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
3. 3 Preheat oven to 250 degrees F (120 degrees C).
4. 4 Season roast with additional black pepper and brown sugar, and place in a roasting pan.
5. 5 Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

By Brandons treats