Venison Rump Roast contributed by Randy Rowley

4 1/2 to 5 pound roast

1 can cream of mushroom soup

1 clove garlic, slivered

1/2 cup dry red wine

1/2 tsp. thyme

1/2 tsp. basil

Pepper

In a roasting pan, pour undiluted soup over meat and sprinkle with garlic, thyme, basil, and pepper.  Add red wine to pan.  Cover and roast in a 350 degree oven for 2 1/2 hours, basting the roast twice with pan juices during the cooking.  Serve the roast thinly sliced on a heated platter.  Thicken pan juices for gravy.  Serves 4 to 6.