ROAST RACK OF VENISON WITH GARLIC
Serves 3-4 People
French racks of Venison make entertaining both easy and spectacular. They are quick to cook, and easily carved into cutlets to serve. If you have time, you can clean the bones thoroughly before cooking by scraping with a small sharp knife for a truly professional finish.
1 french rack of Venison from Highland Game
Salt and freshly ground black pepper
2 tbsp. Dijon mustard
3 tbsp. butter, softened
3 cloves garlic, finely chopped
8 tbsp. fresh white breadcrumbs
6 tbsp. finely chopped parsley
3 tbsp. finely chopped rosemary
Preheat the oven to 200°C/400°F/Gas Mark 6. With a very sharp knife, score the outer meaty surface of the Venison very lightly in a criss-cross manner, to hold the herb crust. Season the rack of Venison generously with salt and freshly ground black pepper.