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Mustard and Herb Crusted Rack of Venison

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

  • Cooking spray

Directions:

  1. Preheat oven to 400° F. 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.
  2. Combine mustard, honey, thyme, rosemary, salt, pepper and garlicup Spread mustard mixture over venison. Bake for 20 minutes or until meat thermometer registers 120° F.
  3. 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° F (medium rare). Cut rack between each rib. Garnish with rosemary sprigs, if desired.
  4. Servings: 8
    Source:
    Submitted by: Recipe Group Member
    Date:

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