Rump roast.
Yes, it is a blacktail, probably the best eating of the deer species, I've probably eaten 60 of them and never had a bad, "gamey", one.

I have friendly debates with friends of mine regarding pre-seasoning of meat before grilling, or roasting. My theory is that salts tend to draw out moisture, either before or while cooking, and I would rather let the eater season to their tastes. While cooking and slicing this roast I doubt I lost more than a teaspoon or so of liquid.

JA! That’s like the old Ortega taco commercial with a twist.

“I like killing them”

“I like eating them”

“I like both”

How’d I do Waggler. It got a little overdone. I think because I use a smaller venison roast, the sirloin tip. Or maybe my oven runs hot. Internal temp was 160°’when I checked it.

Looks awesome to me!!

Good job on that hunk of pine goat waggler!

It looks very edible to me

… you got it down waggler

That’s A-okay!!! Bet it’s delicious

not done enough for me , looks good

Looks perfect. I thought cutting slits in it and pushing cloves of garlic inside before roasting, like I do with beef chuck roast, might improve it. But would cutting the slits for the garlic cause the juices to run of and make it dry?

Not bad, but maybe next time try 140 degrees.
It looks a little too done on the bottom, could your pan to be close to the bottom heating element?
The important thing though; did you enjoy eating it?

They both look good, however I prefer Lugnuts due to it being a bit more cooked in the center. Just my preference.

It was good, just a bit more done than I prefer. I'll make some adjustments and do better next time.

Thanks for making the post that inspired me to try this!

looks good , I got one of them probe thermometers that stays in the meat and I can watch it as it climbs in temp

try and let it have about 10 minutes above 134 and shut it down.

I agree that I prefer Lugnut's. Waggler's is just a smidge too rare for me........