Dutch Oven Garlic Rosemary Studded Venison Rump

Name: Dutch Oven Garlic Rosemary Studded Venison Rump
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
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
Preheat oven 350 degrees.
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
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
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
One hour into cooking rump, add veggies to the pot and replace lid. Cook additional 30-60 minutes until meat is fork tender.

672

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 -6 lbs boned-out rump roast, 8 garlic cloves, peeled and crushed, 1 tablespoon cracked pepper, kosher salt, and more.

Yes, Dutch Oven Garlic Rosemary Studded Venison Rump falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!