Roast French Rack of Venison with Garlic, Rosemary and Mustard Crust
Ingredient List:
Assembly Instructions
- Preheat the oven to 400 degrees.
- With a very sharp knife, score the outer surface of the venison meat very lightly to hold the herb crust.
- Season the rack of venison generously with salt and freshly ground pepper.
- Lay the rack on a baking tray and roast in the oven for 15 minutes.
- Remove from the oven and leave at room temperature to cool.
- Mix the mustard, softened butter and garlic to form a paste.
- Spread this over the meaty side of the venison.
- Mix the bread crumbs with the finely chopped parsley and rosemary and melted butter, and pat this mixture over the mustard-coated side of the venison and replace on the baking tray. Roast the venison for another 15-20 minutes in the hot oven.
- Serve carved into cutlets with new potatoes and baby potatoes roasted in olive oil, and some buttered leeks.
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