Dutch Oven Garlic Rosemary Studded Venison Rump - cooking recipe

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

Preparation

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.