- 3 lbs. venison rump roast
- 1 large onion, chopped fine
- Salt and pepper to taste
- Pinch of rosemary
- 1 large carrot, grated
- 1 can (10 oz.) beef gravy
- Pinch of oregano
Grease a large sheet of heavy foil and place in a roasting pan.
Put the roast in the centre of the foil and add all the other ingredients.
Wrap the foil securely over the roast, making sure it is leak-proof and that moisture will not escape.
Roast in a 350 degree Fahrenheit oven for 2½ hours or until done to taste.