• 1 - 3-lb. venison rump roast
  • 1 tsp fennel seed
  • 1 tsp dry sage
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1/2 tsp fresh cracked black pepper
  • 1/2 lb. thick sliced bacon
  • 1 cup cheap whiskey


Take a rolled rump roast and remove the string ties so you can lay it out flat. Make scoring cuts across the meat with a very sharp knife. In a bowl, tboroughly blend all the dry ingredients and sprinkle over the scored meat. Roll the meat back up into its original shape and tie with new COTTON
string. Insert a meat thermometer, drape the roast with bacon and set in a shallow roasting pan. Pour whiskey over roast. Roast at 325-degrees until internal temperature is 145-degrees. Remove from oven and pan and let rest for 5 minutes before slicing. Deglaze the pan with a little bit more whiskey and make a yummy gravey out of the drippings. I serve this with brown rice and red cabbage coleslaw.

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Submitted 6/13/05.
Source: My Grandmother
Submitted By: Ina DiPalma
Honey's Venison Roast