Fire up that grill and get ready to impress your taste buds, because this elk venison rump roast with smoky chipotle butter by Game and Fish is the definition of perfection! Rubbed down with spices, scorched by the flames, and slathered in buttery, spicy bliss, this dish proves that game meat definitely does not need to be complicated to taste a-maz-ing. Serve it up with a side salad, a few slices of toasted French bread (don’t forget to swipe that extra chipotle butter on there), and you have yourself a meal that is downright drool-worthy. If you don’t have elk meat, deer roast works just fine, too. Either way, this recipe brings the heat and the flavor!

Ingredients:

• 1 elk venison rump roast
• Olive oil

Dry Rub Marinade:

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 teaspoon garlic powder

Chipotle Butter:

• 1 cube butter
• 2 chipotle pepper chopped
• 2 tablespoon adobo sauce
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander

Directions:

1. Mix all dry rub ingredients together and rub all over your elk rump roast. Let meat marinate for 12-24 hours in the refrigerator.
2. To make the Chipotle Butter: In a bowl, mix together softened butter, chipotle peppers, adobo sauce, cumin and coriander. Roll out a piece of plastic wrap and place mixed butter in the center. Take one side of your plastic wrap and fold over the butter. Begin to roll the butter to form a round cylinder. Twist the ends and place the butter in the refrigerator to firm back up.
3. Remove the seasoned elk rump roast and let sit on the counter for 30 minutes.
   
    See Photo GallerySeasoned elk venison rump roast. (Photo courtesy of NevadaFoodies.com)
4. Heat outdoor grill and barbecue meat, turning a few times so not to burn. Remove the roast from the heat when the internal temperature reaches 130 degrees.
5. Add a few slices of chipotle butter to the top of the roast and cover loosely with foil. Let the meat rest for 10 minutes.
6. Slice the elk roast against the grain and serve with a side salad.

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