Cooking Deer Roast In Dutch Oven Food

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DUTCH OVEN GARLIC ROSEMARY STUDDED VENISON RUMP



Dutch Oven Garlic Rosemary Studded Venison Rump image

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.

Provided by Posiespocketbook

Categories     Deer

Time 2h30m

Yield 6-9 serving(s)

Number Of Ingredients 16

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 wine
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

Steps:

  • 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.

Nutrition Facts : Calories 906.7, Fat 48.9, SaturatedFat 16.3, Cholesterol 226.8, Sodium 833.4, Carbohydrate 41, Fiber 9.5, Sugar 15.1, Protein 67.3

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