Roast French Rack of Venison with Garlic, Rosemary, & Mustard Crust
- One 9-bone French trimmed rack of venison
- Salt and freshly ground black pepper to taste
- 2 tbsp. Dijon mustard
- 3 tbsp. butter, softened
- 3 cloves garlic, finely chopped
- 8 tbsp. fresh white bread crumbs
- 6 tbsp. finely chopped parsley
- 3 tbsp. finely chopped rosemary
- 2 tbsp. melted butter
- 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.
Recipe provided by Highbourne Deer Farm