Trussed up mule deer bottom round from a year I can't remember. Makes good cold cuts, but pretty good hot with mashed potatoes (or roasted carrots).
Season with Cavendar's Greek Seasoning, rub with olive oil, prop up with carrots or celery. Roast at 350 for 20min/lb, then drizzle more oil and crank the heat to 425 to brown it. Pull at 120 degrees.
Rest, slice, serve. Maybe add butter and garlic to roast the carrots a bit more at high heat.
Season with Cavendar's Greek Seasoning, rub with olive oil, prop up with carrots or celery. Roast at 350 for 20min/lb, then drizzle more oil and crank the heat to 425 to brown it. Pull at 120 degrees.
Rest, slice, serve. Maybe add butter and garlic to roast the carrots a bit more at high heat.
