Red Deer Rump (boneless)
This venison rump has been carefully de-boned for easy preparation and carving. Because venison is incredibly lean, it is often barded (rubbed with lard, or wrapped in bacon – our mangalitza lard or fatback bacon are excellent choices) to ensure it is tender when roasted. You may enjoy marinating this cut in red wine with garlic and herbs (rosemary, juniper berries , and savory or thyme all compliment it well); then using the marinade to deglaze the pan for a simple and delicious sauce. Haunch roast is excellent served with roasted vegetables, or sautéed mushrooms.