Quick venison top rump roast

Quick venison top rump roast

A fantastic variation on the traditional roast
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Venison
Servings 4


  • 750 grams venison topside/rump
  • 3 cloves crushed garlic
  • 2 sprigs rosemary
  • butter and oil
  • salt and pepper


  • 250 grams butter
  • 250 ml double cream
  • 750 grams Maris piper potatoes
  • salt and pepper to season


  • Heat the oven to 130-140°C
    Season the venison rump with plenty of salt and pepper. Place in a roasting dish with the garlic and rosemary.
  • Drizzle some oil over the meat, cover with tinfoil and place in the oven for 45 minutes.
  • Remove from the oven around 20 minutes before serving. Melt a knob of butter in a heavy pan and add a tablespoon of olive oil.
  • When sizzling hot, add the rump and sear for approximately 10 minutes until nicely browned all over. Remove from the pan and leave to rest for 10-15 minutes.
  • When ready to serve, slice the venison rump into ½ to 2-centimetre- thick slices.
  • Serve with mash or roast potatoes and your favourite sides with a good helping of gravy.

For the mash

  • Place the potatoes in the oven at 150°C for around 1 hour until soft inside.
  • Add the butter and cream to a pan and simmer while stirring until thickened. Season with the salt and white pepper.
  • Take the baked potatoes out and cut into halves.
    Spoon the inside of the potatoes into a ricer/sieve and push through to ensure a silky smooth consistency.
  • Put the potato mash into the emulsion on the lowest possible heat and gently fold using a rubber spatula until the potato has absorbed all the emulsion and is silky smooth.
Keyword Roast, Sunday Roast, Venison