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


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.

Categories : Facebook

Bible verse of the day

So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand.

Today’s Devotionals and Blogs

Kent Crockett’s blog –

Mark Dillow’s blog –