Slice the rump into four 1" steaks. You will end up with a tip. Season with cracked pepper.

In a small saucepan render the pork fat and remove the solids.
Add the beef broth and simmer 10 minutes
Add the wine and simmer 10 minutes
Add the sugar and pepper to taste
Add the potato starch and simmer 10 minutes.

Further season the steaks with a little salt
Grill under high heat for 3 minutes and turn. Grill 2 - 3 minutes more and rest covered 10 minutes
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Obviously make your own broth but Store beef broth does work with the addition of say 1 tsp of vegemite. ts.

1 x Venison Rump 800g
Salt and pepper

Red wine gravy::
30g pork fat
200ml beef broth
250ml Red wine (Cabarnet Savignon)
1 Tbs brown sugar
1 tsp vegemite (optional)
Cracked pepper
1 tsp potato starch in a little water

Venison is really quite easy to cook with the obvious and always stated caveat on most game meats. "It becomes dry and tough if overcooked." Getting good venison is the key. Fresh from a country market is better than frozen. When I was a boy I did a lot of shooting in the Canberra region. In the hills around Lake George is where wild deer first flourished so good farm shot deer meat was something I got to experience at a young age.

The standard red wine au jus is ideal. I have never been much of a fan of the red wine au jus. So my version is a little different and really a gravy rather than a Au jus. Much better. Green pickles is also vey good.

Rare to medium rare is the target. Under the griller set on high is the easiest way to to this. 1" steaks will be cooked in 6 minutes under the grill every time. The griller is your friend with game meats. Using a fry pan or griddle pan at high heat to get a sear and then finishing in the oven does create a better looking result but it easily goes wrong. Pan frying all the way is for real thrill seekers.