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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

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.

Mix together the crust ingredients and set aside.

Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.

Roast in the oven for-20 minutes.

Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.

Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.

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.

To find out about Mountain River’s nature-farming techniques click here