Wild rump florentine

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Ingredients

• 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

Instructions

• 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.