Roast French Rack of Venison with Garlic, Rosemary and Mustard Crust
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.
One French Rack of Venison from Highland Game
Salt and freshly ground black pepper
For the Garlic, Rosemary and Herb Crust :
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
Pre-heat the oven to 200C/ 400F/ 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.
Mix the mustard, softened butter and garlic to form a paste. Mix in the breadcrumbs, chopped parsley and rosemary. Press this over the scored meaty side of the venison and place on a baking tray.
Roast the venison for about 20 minutes for RARE or about 25 minutes for MEDIUM. After roasting, remove from the oven and leave to rest in a warm place for 10 minutes before carving between the bones into cutlets. Serve with new potatoes, baby tomatoes roasted in olive oil and some buttered leeks.