Dutch Oven Garlic Rosemary Studded Venison Rump Recipes

DUTCH OVEN GARLIC ROSEMARY STUDDED VENISON RUMP

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.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

ALL DAY VENISON POT ROAST

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.