Mustard-and-Herb Crusted Rack of Venison

Mustard-and-Herb Crusted Rack of Venison
Mustard-and-Herb Crusted Rack of Venison

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    pounds rack of venison (with 8 ribs)

  • Cooking spray

  • 3

    tablespoons Dijon mustard

  • 3

    tablespoons honey

  • 2

    teaspoons minced fresh thyme

  • 1

    teaspoon minced fresh rosemary

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    garlic cloves crushed

  • 1

    cup fresh breadcrumbs

  • 1

    tablespoon chopped fresh flat-leaf parsley

  • Rosemary sprigs (optional)

Directions

Preheat oven to 400º. 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. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500º for 20 minutes or until meat thermometer registers 120º. Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145º (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if desired. Serving Size: 1 chop

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