Dutch Oven Garlic Rosemary Studded Venison Rump

Name: Dutch Oven Garlic Rosemary Studded Venison Rump
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters unsalted beef stock or 6 cups bouillon; 2 larges carrots, peeled and chopped; 2 ribs celery ribs, chopped; 8 garlic cloves, peeled and crushed; 6 servings kosher salt; 3 Tbsps olive oil; 1 larges spanish onion, chopped; 12 smalls onions, skinless; 6 slices parsnips, peeled and cut 1/2 inch slices; 1 Tbsp cracked pepper; 6 stewed plum tomatoes; 237 milliliters good quality red wine; 3 sprigs rosemary (whole sprigs); 2 kilograms boned-out rump roast; 6 servings salt and pepper

Dutch Oven Garlic Rosemary Studded Venison Rump is a gluten free, dairy free, and primal main course. This recipe makes 6 servings with 908 calories, 92g of protein, and 31g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you have onion, carrots, salt and pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.