Herb & Mustard Crust Venison Rack

October 28, 2020

Recipes

Easy to make in any home kitchen with common ingredients. Enjoy this fresh, vibrant and flavorsome alternative to lamb.

Marinade

• 3 tbsp Dijon mustard
• 3 tbsp honey
• 2 tsp thyme (minced)
• 2 tsp rosemary (minced)
• 2 cloves garlic (minced)
• ¼ tsp salt.
• ¼ tsp black pepper

Crust.

• 1 cup bread crumbs
• 1 tsp fresh rosemary OR flat leaf parsley (minced)

Misc.

• 1 x 8 bone rack of Venison ribs
• Roasting tray
• Parchment paper
• Oil

Method

1. Preheat oven to 500 F. Place venison on a baking tray lined with parchment paper. Drizzle a small amount of oil on the parchment paper to further prevent the rack from sticking.
2. Mix together the crust ingredients and set aside.
3. Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.
4. Roast in the oven for-20 minutes.
5. Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.
6. Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.
7. Allow the meat to rest in a warm place for about 10 minutes. Then cut the rack between each bone for individual chops. Sprinkle with salt – our preferred salt of choice is Olsson’s Sea Salt Flakes. Serve with vegetables or a simple side salad.