Savory Dutch Oven Garlic Rosemary Venison Delight
Unleash the robust flavors of the wild with this Savory Dutch Oven Garlic Rosemary Venison Delight, inspired by Chef John Reilly's celebrated recipe. Renowned for its mouthwatering tenderness and aromatic richness, this dish showcases a perfectly slow-cooked venison rump roast—though a neck roast also works beautifully. Infused with whole cloves of garlic and fresh sprigs of rosemary, paired with earthy vegetables and a splash of quality red wine, each bite offers a delightful depth of flavor. Ideal for gatherings, this comforting dish promises to warm hearts and impress palates, whether served with rustic bread or over creamy polenta. Gather around the table and savor this culinary treasure that captures the essence of hearty home-cooked meals—perfect for fall feasts or any special occasion.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
boned-out rump roast
4-6 lbs (Remove silver skin, sinew, and excess fat)
garlic cloves
8 (Peeled and crushed)
cracked black pepper
1 tablespoon (None)
kosher salt
to taste (None)
whole sprigs of rosemary
3 (Fresh, for stuffing and garnish)
olive oil
5 tablespoons (Divided for searing and sautéing)
large carrots
2-3 (Peeled and chopped)
celery ribs
2 (Chopped)
Spanish onion
1/2 large (Chopped)
good quality red wine
1 cup (None)
stewed plum tomatoes
6 (None)
unsalted beef stock or bouillon
6 cups (None)
small onions
12-14 (Skin removed)
parsnips
6 (Peeled and cut into 1/2 inch slices)
salt and pepper
to taste (None)
Instructions
1
Begin by carefully removing any silver skin, sinew, and excess fat from the venison roast. Generously rub the meat with several crushed garlic cloves, followed by a sprinkle of kosher salt and cracked pepper. Tie the roast with kitchen twine to maintain its shape during cooking.
2
Using a long, thin knife, create several deep slits in the roast, spaced evenly apart. Insert pieces of crushed garlic and fresh rosemary leaves into these slits for maximum flavor infusion. Once stuffed, rub the entire roast with olive oil.
3
Preheat your oven to 350°F (175°C) while you prepare for stovetop cooking.
4
In a large Dutch oven set over high heat, sear the roast on all sides until it develops a rich brown crust. Remove the roast and reduce the heat to medium. Add 1-2 tablespoons of olive oil, then sauté the chopped carrots, celery, and onions until they are golden brown.
5
Return the browned roast to the Dutch oven and pour the red wine over the top. Add the stewed plum tomatoes and unsalted beef stock, ensuring that the liquid covers the meat. Bring to a gentle simmer on the stovetop before covering with a lid and transferring to the preheated oven.
6
While the roast is cooking, prepare the cippolini onions and parsnips. In a separate large sauté pan over medium-high heat, add the cippolini onions and parsnips, sautéing them until golden brown. Set them aside to add later.
7
After one hour of cooking, carefully add the sautéed cippolini onions and parsnips to the Dutch oven, then replace the lid. Continue to cook for an additional 30-60 minutes, or until the venison is fork-tender and full of flavor. Serve hot, spooning plenty of the delicious sauce over each portion.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Dutch Oven Garlic Rosemary Venison Delight?
It is a slow-cooked venison dish featuring a rump or neck roast infused with garlic and rosemary, braised in red wine and beef stock with earthy vegetables.
Which cut of venison is recommended for this recipe?
The recipe recommends a 4-6 lb boned-out rump roast, though a neck roast also works beautifully for this slow-cooking method.
How should I prepare the meat before cooking?
Carefully remove any silver skin, sinew, and excess fat from the roast, then rub it with crushed garlic, kosher salt, and cracked pepper.
Why is it necessary to tie the roast with kitchen twine?
Tying the roast with kitchen twine helps the meat maintain its shape and ensure even cooking throughout the process.
How do I infuse the garlic and rosemary flavor into the meat?
Use a long, thin knife to create deep slits in the roast and insert pieces of crushed garlic and fresh rosemary leaves directly into these slits.
What oven temperature is required for this recipe?
The oven should be preheated to 350°F (175°C) before transferring the Dutch oven for the slow-cooking stage.
How do I sear the venison roast?
Sear the roast over high heat in a Dutch oven until a rich brown crust develops on all sides of the meat.
What vegetables are used for the initial flavor base?
The initial base consists of chopped carrots, celery ribs, and half of a large Spanish onion sautéed until golden brown.
What liquid ingredients are used for the braising sauce?
The braising liquid is a combination of one cup of good quality red wine, six stewed plum tomatoes, and six cups of unsalted beef stock.
When do I add the cippolini onions and parsnips?
These vegetables are added to the Dutch oven after the roast has already been cooking in the oven for one hour.
Do I need to sauté the cippolini onions and parsnips before adding them to the pot?
Yes, they should be sautéed in a separate pan over medium-high heat until golden brown before being added to the Dutch oven.
How many garlic cloves are used in total?
The recipe calls for eight garlic cloves that are peeled and crushed for rubbing and stuffing the roast.
What is the total recommended cooking time in the oven?
The total oven time is approximately 90 minutes to 2 hours: one hour alone, plus an additional 30-60 minutes after adding the final vegetables.
How do I know when the venison is finished cooking?
The venison is done when it is fork-tender and has fully absorbed the flavors of the aromatic braising liquid.
Can I use dried rosemary instead of fresh?
While fresh rosemary is recommended for stuffing the slits, dried rosemary can be used in a pinch, though the flavor profile may vary.
What should I serve with this dish?
This dish pairs excellently with rustic bread for dipping or served over a bed of creamy polenta.
How many parsnips are required?
The recipe requires six parsnips, which should be peeled and cut into 1/2 inch slices.
Should the beef stock be salted?
The recipe specifies unsalted beef stock to allow the chef better control over the final seasoning with kosher salt.
How many cippolini onions are used?
The recipe calls for 12 to 14 small onions (cippolini style) with the skins removed.
Is it necessary to cover the Dutch oven?
Yes, the Dutch oven should be covered with a lid before transferring it to the oven to retain moisture and heat.
What kind of olive oil should I use?
Standard olive oil is used, with approximately five tablespoons divided between rubbing the roast and sautéing the vegetables.
Can I substitute the Spanish onion?
Yes, a standard yellow or white onion can be used if a Spanish onion is unavailable.
Why use stewed plum tomatoes?
Stewed plum tomatoes provide a subtle acidity and thickness to the sauce that complements the richness of the wild game.
How much black pepper is used?
The recipe uses one tablespoon of cracked black pepper for the initial rub.
Is the sauce served with the meat?
Yes, it is recommended to spoon plenty of the delicious braising sauce over each portion when serving hot.
Can this recipe be made with other wild game?
While designed for venison, the slow-cooking Dutch oven method works well for other wild game roasts like elk or moose.
What makes this dish ideal for fall?
The combination of slow-cooked meat, earthy parsnips, and aromatic rosemary creates a comforting, hearty meal perfect for cooler weather.
Does the red wine quality matter?
The recipe suggests a 'good quality' red wine because the flavors will concentrate during the reduction process.
Should the meat be completely covered by liquid?
The instructions state to ensure the liquid covers the meat to keep it moist during the long braising period.
How many servings does a 4-6 lb roast yield?
A roast of this size typically serves 6 to 8 people, making it ideal for gatherings and special occasions.