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Tuesday, November 24, 2009
Deer Rump Roast - The Magnum Method
Regular reader Magnum recently acquired an app. 5 pound deer/venison rump roast and truly went all out with it. He tells us "it had minced garlic, onion, carrots, potatos, green pepper, and beef broth and i cooked it on 230 for about 9 hours".
Photos above are before and after.
Thanks to Magnum for yet another unique and creative culinary adventure.