Dutch Oven Garlic Rosemary Studded Venison Rump

"I found this recipe in a hunting magazine. It is from Chef John Reilly.It was rated in the top 10 for venison. It is very flavorful and super tender. I actually used a neck roast in place of the rump."
 
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photo by Posiespocketbook photo by Posiespocketbook
photo by Posiespocketbook
Ready In:
2hrs 30mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Remove silver skin/sinew and excess fat from roast. Rub meat with several of the crushed cloves of garlic. Sprinkle with salt and pepper. Tie the meat into roast.
  • Using a long, thin knife pierce the roast several inches deep in a half-dozen evenly spaced areas. Using a teaspoon handle, push crushed garlic pieces and rosemary leaves into slits. Rub roast with olive oil.
  • Preheat oven 350 degrees.
  • Place dutch oven on stove over high heat. When pot is hot, sear roast, browning on all sides. Remove roast and reduce heat to medium. Add 1-2 Tbs olive oil. Saute carrots, celery, and onions to brown.
  • Add roast back to pot. Pour red wine over roast. Add stewed tomatoes. Add stock to cover. Bring to simmer on stovetop. Cover with lid and place in preheated oven.
  • After rump goes in oven, prepare cippolini onions and parsnips. Place large saute pan on stovetop over medium high heat. Add veggies and saute to brown. Set aside.
  • One hour into cooking rump, add veggies to the pot and replace lid. Cook additional 30-60 minutes until meat is fork tender.

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