Elk Rump Roast with Chipotle Butter

Elk Rump Roast Dry Marinade
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I’ve always been a supporter of using spices like cumin, coriander and paprika with my recipes and I’ve always been addicted to more spicier dishes that have a little extra added ‘kick’. Truth be told, I carry a bottle of Tobasco in my purse wherever I go. And let me just say… it’s come in handy on more than a few occasions. HAHAHA…

The dry rub is pretty versatile and can be used on other cuts of elk or venison if you don’t have a roast in your freezer. If you have time, I recommend making the Chipotle Butter and melting it over the top of the grilled meat. It really adds an extra richness and ‘Kick’ to each and every bite.

If you have extra butter like we did, add it to some french bread and toast in the oven or use it when cooking breakfast the next day. It’s really great in scrambled eggs. ~Kristy


  • 1 Elk Rump Roast (Venison would work too)
  • 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


  1. Take all dry rub ingredients and mix together. Rub all over your elk rump roast and let marinate for 12-24 hours in the refrigerator.
  2. During this time, take 1 cube softened butter and mix together chopped chipotle peppers, adobo sauce, cumin and coriander. If you want your butter to have a little more ‘kick’ add in more adobo sauce. 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. It doesn’t have to be perfect or pretty. Twist the ends and place the butter in the refrigerator to firm back up.
  3. When you are ready to start cooking, remove the elk rump roast from the refrigerator and let sit on the counter for 30 minutes. Heat up your grill on high.
  4. Now this is up to you. I ran out of time to cook the whole roast as is so I opted to slice smaller steaks that where about 1/2 inch thick. Brush each side of the elk steaks with a little olive oil.
  5. Place steaks on HOT grill and cook for 3-4 minutes. Turn steaks and cook for another 3-4 minutes. Remove steaks form the grill. Grab your butter and cut a few pieces and place on top of the steaks. Loosely cover with foil. Set your timer for 5 minutes and let the meat rest.

And you’re done… I sliced the steaks into even smaller portions and served with a fresh green salad. Between the two of us… there was nothing left. Enjoy!

Elk Rump Roast Dry Marinade

Elk Rump Roast Marinade

Elk Rump Roast Dry Marinade

Marinate Elk Rump Roast for 12-24 hours.

Elk Rump Roast Dry Marinade

Chipotle Butter. Use on sliced Elk or toasted french bread.

Elk Rump Roast Dry Marinade

Finish the sliced Elk Rump Roast with the Chipotle Butter. So good. That’s our dog Sheldon giving me the look to hurry up so he can try to get any leftovers. Sorry Buddy…

Elk Rump Roast Dry Marinade

Elk Steak Salad.

Elk Rump Roast Dry Marinade

Nothing better than a fresh green salad to accompany your Elk Roast.



  • Reply March 9, 2017


    Hi there,
    So, I have never heard of Adobo sauce before, and I bought “Adobo” at the store… However, it looks more like a boullion than a sauce? Should I make it into a broth or just use the boullion? I also could only find the chipotle peppers in an adobo sauce, so maybe I can just use that?

    Thank you! We’re exciting to try it!

  • Reply November 24, 2015


    Hi! I just bought an elk bottom round roast and have no idea what to do with it! I was going to use it to make appetizers for a dinner party but can’t find a good recipe. Any thoughts? This rump with chipotle butter looks amazing, but I don’t think a bottom round would be as tender as a rump! Any thoughts appreciated!!!

    • Reply November 24, 2015


      Marty – thanks for the question… I was just thinking of appetizers and what you could do with such a large piece of meat.

      I found this Braised Elk Bottom Round for Eggrolls recipe that looks really good from the RMEF website… time consuming but looks to be a good appetizer. http://www.rmef.org/TheHunt/After/CarnivoresKitchen/Recipes/EggRolls.aspx

      Other thoughts would be to slice/dice or grind half of the roast up (saving the other half for later) and make ELK Pierogies with a mashed potato filling. Or you could make elk Eggrolls minus the braising that the above recipe calls for and just quickly sear up some of the diced up round roast. And another thought would be to make taquitos or flautas. They are more representative of an appetizer.

      I’m planning to chop up a little antelope roast and mix some italian sausage with it. Cook it quickly. Add cream cheese, mozzarella and make stuffed mushrooms… that’s another idea!

      Hope this helps.. I’ll keep looking and send you more suggestions.

      • Reply November 24, 2015


        Perfect! The egg rolls are exactly the kind of thing I was looking for! Many thanks! Great website and great ideas!

        • Reply November 24, 2015


          Excellent… let me know how they turn out. I’ve not made Elk Egg Rolls yet…

  • Reply November 24, 2015


    Not really a comment more if a question. How long would you grill it if you did leave it in a roast? I’ve cooked lots of deer and elk steaks this is my first roast, your recipe has me excited.

    • Reply November 24, 2015


      Desiree – There are several ways I would grill a roast… and as a side note I prefer my meats medium-rare so I tend to remove the meat 10-20 degrees prior to the preferred medium-rare that is recommended 140degrees. Always letting it rest for another 10-20 minutes bringing it up to temperature.

      GAS GRILL: If it’s the thickness of say a large Tri-tip, I’ll Grill it on one side for 4-5 minutes and then turn on the same side for another 4-5 minutes giving it that criss-cross pattern. Then flip and do the same thing on the other side. Then I’ll turn off one side of the grill, put a piece of foil down and move the roast over to the non-heated side and let it bake until the temperature gets to be about 125/130. This saves all the juices in the foil.

      CHARCOAL GRILL: My Dad used to always heat the coals and sear the roasts then move the coals to one side and then place the roast again on a piece of tinfoil to the non-heated side and let it bake similar to the gas grill.

      CAST IRON: You could sear it in a cast iron skillet and then throw it in the oven to finish it…

      Hope some of these recommendations help … I know that everyone has their favorites! Have a Happy Holiday Weekend! Kristy

  • Reply March 22, 2015

    Chef Stephen

    Everything looks delicious! Now I just need some Elk.

    I do have some 2001 Chateau Montelena Reserve Cabernet Sauvignon worth about $160.00 +
    per bottle.

    Chef Steve

    • Reply March 23, 2015


      Is that a Hint? If so I may just take you up on it! ~kristy

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