Wild Rump Florentine

Prepare the meat

• Preheat the oven to 400 F.
• Butterfly the meat by rolling it out where the thickness is about ½ – inch thick on a cutting board. You will be adding the stuffing and rolling the meat back up.
• Salt and pepper the surface of the meat.

Prepare the stuffing

• In a high-sided skillet, cook the bacon until crispy over medium heat.
• Remove the bacon and reserve 2 tablespoons of the bacon fat.
• Chop the bacon (when cooled) into small pieces.
• In the pan with the bacon fat, add the garlic and cook for 1 minute over medium heat.
• Add the shallot and bell pepper to the garlic and cook for 1 minute.
• After the garlic and shallots have started cooking, add the spinach. Cook until wilted.
• Remove and place the cooked spinach mixture in a large bowl and let it cool for 10 minutes.
• Add breadcrumbs, artichokes, mayonnaise, cheese, bacon, tomatoes and combine.

Assembling and cooking

• Spread the stuffing over the meat. When the meat is covered, roll until it resembles the original rump.
• Tie with butcher’s twine to hold together and spread olive oil over the meat surface.
• Sear the assembled roast in a Dutch oven pot on the stove over medium-high heat. Sear all sides of the meat.
• Place in oven and roast for 30 minutes.
• Turn roast and cook for another 20-30 minutes.
• Using a meat thermometer, the internal temperature should read 135-140 F when it’s ready to remove from the oven.
• Tent with foil for at least 15 minutes before cutting to serve.
• Slice and serve.