Venison Rump - best way ?

[2browndogs]

So I have a couple of Venison rump steaks i plan to eat tonite.

I have lump charcoal, a Weber kettle, and a new go anywhere i just picked up from ebay.
I'm after advice as to the best way to cook this, quick sear over characoal & rest, or indirect on kettle.
Similar temps to beef rump ? I'm thinking a slower cook may dry out the meat.

Thoughts?

[urbangriller]

See the "Smoke Poached and Grilled Kangaroo (or Venison)" recipe I just posted.

Chris

[2browndogs]

Thanks Chris, i'll definitely give that a go - on a weekend when time permits.
But given this is a weeknight, and i don't have 3 hours to cook (social affairs minister does not like eating after 9pm), what would work ?
Cheers

[urbangriller]

Do a T-Rex......Chuck them on some damn hot charcoal and get a good quick dark sear on the outside, then into the oven set on 80 to 100C for 15 to 20 min, so the inside just slowly comes up to temp.

Cheers
Chris

[Commander Cody]

yeah.

but take the lead out first.

kevin

[2browndogs]

Thanks guys. So after sear, foil (to stop it drying out) and into the low oven until ~55C - then rest.

[urbangriller]

No Foil!

rub with oil, season...the oven isn't hot enough for it to dry.

Cheers
Chris

[2browndogs]

Thx. I'll get back...

[2browndogs]

Thanks for all the tips.
I applied a rub for about 1hr, consisting of salt, pepper, paprika, oregano & let it come to room temp.
Meanwhile, created hot fire in the new go anywhere.
Seared the steaks, then into a 100C oven. Problem with my probe is that the steaks were too thin - i knew they weren't ready but couldn't get the probe into the right place (using the Weber remote probe) - a thermopen would've been handy here
Was now worried that they were going to overcook, so pulled em out after 10 mins - they weren't ready. So, back onto the go-anywhere to finish em off (as they were cold too)
They turned out really good, juicy, tender, and very charcoaly tasty!

Sorry, no pics this time.
Pete