Dutch Oven Garlic Rosemary Studded Venison Rump

150 mins (prep 30, cooking 120)
16 ingredients
6-9 servings
I found this recipe in a hunting magazine. It is from Chef John Reilly.It was rated in the top 10 for venison. It is very flavorful and super tender. I actually used a neck roast in place of the rump.

Categories:  midwestern-u.s. , north-american , main-dish , american , meat , wild-game , <-4-hours , time-to-make , deer ,
Share on Newzsocial



Serving Size (603.31 g)
Servings 6
Amount per Serving
Calories 1154.99 Calories from Fat 504.72
% Daily Value *
Total Fat 56.08g 517.62%
Saturated Fat 13.66g 409.91%
Trans Fat 0.1g %
Cholesterol 218.25mg 436.49%
Sodium 59968.81mg 14992.2%
Total Carbohydrate 49.54g 99.09%
Dietary Fiber 0.91 g 21.75%
Sugars 43.9 g %
Protein 104.74g 1256.89%
Vitamin A 154.32IU% Vitamin C 4.64mg%
Calcium 487.65mg% Iron 5.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large carrots, celery ribs, spanish onion, large, plum tomatoes, stewed, small, salt and pepper