Thread: Venison rump

Righto folks

So for this you'll need.

1 air fryer.
1 meat thermometer .
1 rump of venison.
1 mixed herbs mrs Roger's mix.
L&P(Worcestershire sauce)
BBQ sauce.
Oil.
S&P.

So marinate venison for a few hours preferably 24 hours.

I've found freshly shot and hung for a week venison rump is mint for this.

Simply apply S&P, mixed herbs. Then a good lashing of BBQ sauce and L&P mixed up together roughly.

Pour over and cover with oil in the fridge.

Bang in the fridge for a few hours.

Then get out, warm to room temp.

Bang in air fryer.

Do 160 for 10 mins.

Flip, 180 for 15 mins.

Keep cooking until internal temp is 55 internal temp at the thickest part.

Then once it reaches 55 pull out and leave to rest for half an hour.

Serve with roasties or mashed spuds and baby carrots and beans.

Job done.

You'll almost never want to eat backstrap again after trying this.

Venison rump done well is hard to beat, tender and juicy.

My favorite cut and arguably a seriously overlooked cut.

No pics as @chainsaw and I demolished it last night.

Thanks!Sounds great will give it a go

Originally Posted by Rock river arms hunter

Righto folks

So for this you'll need.

1 air fryer.
1 meat thermometer .
1 rump of venison.
1 mixed herbs mrs Roger's mix.
L&P(Worcestershire sauce)
BBQ sauce.
Oil.
S&P.

So marinate venison for a few hours preferably 24 hours.

I've found freshly shot and hung for a week venison rump is mint for this.

Simply apply S&P, mixed herbs. Then a good lashing of BBQ sauce and L&P mixed up together roughly.

Pour over and cover with oil in the fridge.

Bang in the fridge for a few hours.

Then get out, warm to room temp.

Bang in air fryer.

Do 160 for 10 mins.

Flip, 180 for 15 mins.

Keep cooking until internal temp is 55 internal temp at the thickest part.

Then once it reaches 55 pull out and leave to rest for half an hour.

Serve with roasties or mashed spuds and baby carrots and beans.

Job done.

You'll almost never want to eat backstrap again after trying this.

Venison rump done well is hard to beat, tender and juicy.

My favorite cut and arguably a seriously overlooked cut.

No pics as @chainsaw and I demolished it last night.

nah bugger ya- yes sound great but you buggers ate it all

Originally Posted by Rock river arms hunter

Righto folks

So for this you'll need.

1 air fryer.
1 meat thermometer .
1 rump of venison.
1 mixed herbs mrs Roger's mix.
L&P(Worcestershire sauce)
BBQ sauce.
Oil.
S&P.

So marinate venison for a few hours preferably 24 hours.

I've found freshly shot and hung for a week venison rump is mint for this.

Simply apply S&P, mixed herbs. Then a good lashing of BBQ sauce and L&P mixed up together roughly.

Pour over and cover with oil in the fridge.

Bang in the fridge for a few hours.

Then get out, warm to room temp.

Bang in air fryer.

Do 160 for 10 mins.

Flip, 180 for 15 mins.

Keep cooking until internal temp is 55 internal temp at the thickest part.

Then once it reaches 55 pull out and leave to rest for half an hour.

Serve with roasties or mashed spuds and baby carrots and beans.

Job done.

You'll almost never want to eat backstrap again after trying this.

Venison rump done well is hard to beat, tender and juicy.

My favorite cut and arguably a seriously overlooked cut.

No pics as @chainsaw and I demolished it last night.

Sounds like a lot of work.Iv just wrapped up a big spiker sholder in tin foil,sprinkle of cooking oil in bottom of roasting dish.Sholder in roasting dish,thro in the oven for 2.5hrs.Il flip it in about 1.25hrs.Should be tasty by 6pm tonight.