Venison Rump Roast contributed by Randy Rowley
By4 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.