Rosemary Stuffed Leg Of Venison 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

BRAISED VENISON WITH ROSEMARY AND SHIITAKE



Braised Venison with Rosemary and Shiitake image

Try my savory and sophisticated dish I created to please my hunter. I like to serve this with spaetzle, merlot, and salad.

Provided by RUTHWARD

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h25m

Yield 4

Number Of Ingredients 15

2 tablespoons bacon drippings
1 ½ pounds venison, cut into 2 inch cubes
2 cups fresh shiitake mushrooms, stemmed and sliced
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons cognac or brandy
2 cups dry red wine
1 cube beef bouillon
¼ teaspoon black pepper
½ teaspoon dried thyme leaves
1 ¼ teaspoons dried rosemary
2 bay leaves
1 (8 ounce) package baby carrots
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.
  • Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.
  • If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.

Nutrition Facts : Calories 411.8 calories, Carbohydrate 20.4 g, Cholesterol 144.6 mg, Fat 4.4 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 1.7 g, Sodium 371.1 mg, Sugar 6.7 g

SAVORY STUFFED VENISON ROAST



SAVORY STUFFED VENISON ROAST image

This is our favorite venison roast recipe. I use a roast from a young doe for it's mild flavor, then stuff it with sauteed baby bella mushrooms, hickory smoked bacon, sweet onions, garlic and fresh parsley. After browning on the stove top, it roasts in the oven for about an hour and a half, and oh, man! Is it ever good! My...

Provided by Tere Gill

Categories     Roasts

Time 2h30m

Number Of Ingredients 11

1 venison rump roast (3 to 4 lbs.)
6 to 8 oz hickory smoked sliced bacon (1/2.package)
1 Tbsp reserved bacon grease
3 Tbsp olive oil, divided
1 lb baby portabella mushrooms, thinly sliced
2/3 c diced sweet onion (about 1/2 lg.)
2 tsp minced fresh garlic
1/4 tsp ground black pepper
1/2 tsp sea salt
1/2 c minced fresh flat leaf italian parsley
pinch salt & pepper for browning

Steps:

  • 1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
  • 2. (Use a sharp chef's or filet knife to open roast.) Place roast on a sheet of freezer paper (or on large cutting board or clean counter.) Cover meat with sheet of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
  • 3. Preheat oven to 400 degrees F.
  • 4. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet. Crumble bacon; set aside.
  • 5. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
  • 6. Add crumbled cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
  • 7. Remove plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
  • 8. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.) If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
  • 9. Sprinkle roast all over with a few pinches of salt and pepper.
  • 10. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
  • 11. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
  • 12. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
  • 13. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.

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