Wild rump florentine

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  • 3-5 pounds rump roast of venison, elk or buffalo
  • 4-6 garlic cloves
  • 6 slices bacon, chopped
  • 8 oz. fresh spinach
  • 1 shallot, chopped
  • ¼ cup parmesan cheese, grated
  • ¼ cup gruyere cheese, grated
  • ¾ cup Italian style breadcrumbs
  • ½ cup canned artichoke hearts, drained and chopped
  • ½ cup red bell pepper, chopped
  • ¼ cup sun dried tomatoes, chopped
  • ½ cup mayonnaise
  • 2 tablespoons olive oil
  • Salt and pepper to taste

InstructionsImage of prepared recipe

  • Preheat the oven to 400˚F.
  • Butterfly the meat on a cutting board so the thickness is about ½-inch.
  • If part of the meat is too thick, use a meat mallet and pound thinner.
  • Salt and pepper the surface of the meat and refrigerate.
  • In a deep skillet, cook the bacon over medium heat until crispy.
  • Remove the bacon and reserve 2 Tbsp. of the bacon fat.
  • Chop bacon when cooled into small pieces.
  • In the bacon fat over medium heat, place the garlic and cook for one minute.
  • Add the shallot and bell pepper to the garlic and cook for one minute.
  • Add the spinach and cook until wilted.
  • Remove and place the cooked spinach mixture in a large bowl to cool for 10 minutes.
  • Add, breadcrumbs, artichoke, mayonnaise, cheese, bacon, tomatoes and combine.
  • Spread the stuffing over the meat.
  • When the meat is covered, roll until it has resembled the original rump.
  • Tie with butcher’s twin to hold together.
  • Spread olive oil over the meat surface.
  • Sear all sides of the assembled roast in a dutch oven pot on the stove-top over medium-high heat.
  • Insert meat thermometer and place dutch oven in oven.
  • Roast for 30 minutes. Turn roast and cook for another 30 minutes.
  • Internal temperature should read 135-140˚F when roast is done.
  • Remove from oven and tent with foil for at least 15 minutes before slicing.
  • Serve with potatoes, vegetables and a full-bodied red wine.

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