Mix all seasonings together and rub all over your elk rump roast. Let meat marinate for 12-24 hours in the refrigerator. Remove the elk rump roast and let sit on the counter for 30 minutes. Heat outdoor grill and barbecue meat turning a few times so not to burn. Remove the roast from heat when the internal temperature reaches 130°. Add a few slices of chipotle butter to the top of the roast and cover loosely with foil. Let the meat rest for 10 minutes. Slice the roast against the grain and serve with a side salad.
In a bowl, mix together softened butter, chipotle peppers, adobo sauce, cumin and coriander. 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. Twist the ends and place the butter in the refrigerator to firm back up.
Recipe from "Nevada Foodies". Copyright (c) 2017 Kristy Crabtree - Source Link