Dutch Oven Garlic Rosemary Studded Venison Rump

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 -6 lbs boned-out rump roast
• 8 garlic cloves, peeled and crushed
• 1 tablespoon cracked pepper
• kosher salt
• 3 sprigs rosemary (whole sprigs)
• 3 tablespoons olive oil
• 2 -3 large carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/2 large spanish onion, chopped
• 1 cup good quality red
• 6 stewed plum tomatoes
• 6 cups unsalted beef stock or 6 cups bouillon
• 12 -14 small onions, skin removed
• 6 parsnips, peeled and cut 1/2 inch slices
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 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.
• 2 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.
• 3 preheat oven 350 degrees.
• 4 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.
• 5 add roast back to pot. pour red over roast. add stewed tomatoes. add stock to cover. bring to simmer on stovetop. cover with lid and place in preheated oven.
• 6 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.
• 7 one hour into cooking rump, add veggies to the pot and replace lid. cook additional 30-60 minutes until meat is fork tender.