Nut Encrusted Venison Racks

PREP TIME

45

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

PREP TIME

45

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Venison Racks

  • 1 1/4

    teaspoons kosher salt, divided

  • 1/2

    cup chopped almonds

  • 2

    tablespoons unsalted butter, cut in 1-tbsp pieces

  • 1

    small shallot, minced (about 1 1/2 tbsp)

  • 1/2

    cup panko bread crumbs

  • 1/2

    lemon, zest of, finely grated

  • 1/2

    teaspoon minced fresh thyme

  • 1

    pinch cayenne

  • 2

    eggs

  • 1

    teaspoon Dijon mustard

  • 1/8

    teaspoon ground black pepper

  • 1/2

    cup unbleached all-purpose flour

  • 1/2

    lemon, cut in 2 wedges (use the one you zested)

Directions

To prepare the racks of venison you must French the rack as seen here: http://www.finecooking.com/videos/how-to-french-rack-of-lamb.aspx Once your racks are prepared, heat the vegetable oil in a sauté pan over high heat. Season the racks with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F. Process nuts in food processor, about 20 1-second pulses, until it looks like coarse meal. Heat butter in skillet over medium flame until melted. Swirl constantly until butter is brown and smells nutty, 4-5 minutes. Add shallot and 1/4 tsp kosher salt. Cook, stirring constantly, until shallot is soft, about 2 minutes. Reduce heat to medium-low. Add nuts and panko and stir often until golden brown, 10-12 minutes. Transfer to a shallow dish and stir in lemon zest, thyme and cayenne. To make the mustard mixture: In a dish combine the egg, 2 tbsp mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated. To coat the racks of venison: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook. To cook: Place the racks of venison into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.

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