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    You are in: Home / Recipes / Dutch Oven Garlic Rosemary Studded Venison Rump Recipe
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    Dutch Oven Garlic Rosemary Studded Venison Rump

    Dutch Oven Garlic Rosemary Studded Venison Rump. Photo by Posiespocketbook

    1/1 Photo of Dutch Oven Garlic Rosemary Studded Venison Rump

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Posiespocketbook's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Preheat oven 350 degrees.
    4. 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. 5
      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.
    6. 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. 7
      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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    Nutritional Facts for Dutch Oven Garlic Rosemary Studded Venison Rump

    Serving Size: 1 (566 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 906.6
     
    Calories from Fat 440
    48%
    Total Fat 48.9 g
    75%
    Saturated Fat 16.2 g
    81%
    Cholesterol 226.8 mg
    75%
    Sodium 833.4 mg
    34%
    Total Carbohydrate 41.0 g
    13%
    Dietary Fiber 9.5 g
    38%
    Sugars 15.0 g
    60%
    Protein 67.2 g
    134%

    The following items or measurements are not included:

    rosemary

    parsnips

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