This is a print preview of "Mustard And Herb Crusted Rack Of Venison" recipe.

Mustard And Herb Crusted Rack Of Venison Recipe
by Global Cookbook

Mustard And Herb Crusted Rack Of Venison
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  Servings: 8

Ingredients

  • 1 x Rack venison --3 pounds with 8 ribs
  •     Cooking spray
  • 3 Tbsp. Dijon mustard
  • 3 Tbsp. Honey
  • 2 tsp Chopped fresh thyme
  • 1 tsp Chopped fresh rosemary
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 x Garlic cloves, crushed
  • 1 c. Fresh breadcrumbs
  • 1 Tbsp. Minced fresh flat-leaf parsley
  •     Rosemary sprigs, optional

Directions

  1. Preheat oven to 400 oF.
  2. Place venison, meat side up, on a broiler pan coated with cooking spray.
  3. Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap bones with foil.
  4. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mix over venison. Bake at 500 oF for 20 min or possibly till meat thermometer registers 120 oF.
  5. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mix into mustard mix (mustard mix will be very warm).
  6. Bake an additional 10 min or possibly till thermometer registers 145 oF
  7. (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if you like.
  8. Yield: 8 servings (serving size: 1 chop).