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Add a photoServings: 8
Ingredients
- 1 x Rack venison --3 pounds with 8 ribs
- Â Â 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
- Â Â Rosemary sprigs, optional
Directions
- 1. Preheat oven to 400 oF.
- 2. Place venison, meat side up, on a broiler pan coated with cooking spray.
- Insert meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap bones with foil.
- 3. 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.
- 4. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mix into mustard mix (mustard mix will be very warm).
- Bake an additional 10 min or possibly till thermometer registers 145 oF
- (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if you like.
- Yield: 8 servings (serving size: 1 chop).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 8 servings | |
| Calories 83 | |
| Calories from Fat 9 | 11% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 47mg | 1% |
| Total Carbs 16.93g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.36g | 5% |
| Protein 2.15g | 3% |
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