Recipe by Posiespocketbook
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.
- 1814.36-2721.55 g boned-out rump roast
- 8 garlic cloves, peeled and crushed
- 14.79 ml cracked pepper
- kosher salt
- 3 sprig rosemary (whole sprigs)
- 44.37 ml olive oil
- 2-3 large carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 large Spanish onion, chopped
- 236.59 ml good quality red wine
- 6 stewed plum tomatoes
- 1419.54 ml unsalted beef stock or 1419.54 ml bouillon
- 12-14 small onions, skin removed
- 6 parsnips, peeled and cut 1/2 inch slices
- 29.58 ml olive oil
- salt and pepper
Directions See How It's Made
- 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.