Dutch Oven Garlic Rosemary Studded Venison Rump

READY IN: 2hrs 30mins




  • 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.