Recipe - Mustard-And-Herb Crusted Rack Of Venison

1 Rack venison 3 pounds with
8 ribs
Cooking spray
3 tablespoon Dijon mustard
3 tablespoon Honey
2 teaspoon Minced fresh thyme
1 teaspoon Minced fresh rosemary
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 Garlic cloves; crushed
1 cup Fresh breadcrumbs
1 tablespoon Chopped fresh flatleaf
parsley
Rosemary sprigs; optional

1. Preheat oven to 400 oF.

2. 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.

3. Combine mustard and next 6 ingredients (mustard through garlic). Spread
mustard mixture over venison. Bake at 500 oF for 20 minutes or until meat
thermometer registers 120 oF.

4. 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 145 oF
(mediumrare). Cut rack between each rib, forming chops. Garnish with
rosemary sprigs, if desired.

Yield: 8 servings (serving size: 1 chop).

CALORIES 179 (34% from fat); FAT 6.8g (sat 2.5g, mono 1.8g, poly 1.3g);
PROTEIN 28g; CARB 7.9g; FIBER 0.2g; CHOL 77mg; IRON 4.9mg; SODIUM 327mg;
CALCIUM 8mg.

WW 4 points.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: Cooking Light Magazine, October 1997

Posted to MCRecipe Digest by Cheryl Gallion Gimenez on May day,, 02, 1998