1 3 lb. rump roast

MARINADE: 1 c Whiskey or bourbon

1/2 c Honey

1/2 c Worcestershire sauce

1/2 c Natural tenderizer papaya

Or peach juice 1 tb Finely ground black pepper

FILLING: 1/2 c Finely chopped walnuts and

Pistachio nuts 1 c Broccoli tips, steamed until

Soft 1. Carefully trim excess fat and then cut the rump so it forms a long

strip (about 1/2 inch thick) and the width of the rump roast. 2. Carefully smooth the black pepper thoroughly over all the stripped rump

roast. Set the roast in a shallow pan (large enough to hold roast) and smother roast in marinade. Cover and chill for several hours, the longer the better. 3. Unroll the stripped rump roast and fill with the nut and broccoli tips.

Roll the roast and tie well so filling does not fall out. Place on a rotisserie. Use the marinade to baste. Cook for at least 2 hours. Remove from spit and remove ties. Serving suggestion: Slice thin and serve on a bed of mixed rice, onions, and carrots.