Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | 9-rib Rack of Venison |
| 2 tbsp | Dijon mustard |
| salt and pepper | |
| 2 tsp | chopped fresh rosemary |
| 1/3 cup | fine fresh bread crumbs |
| 3 tbsp | chopped fresh parsley |
| 2 cloves | garlic, chopped |
| 2 tbsp | olive oil |
| 4 tbsp | butter (2 tbsp diced, 2 tbsp melted) |
| 2/3 cup | meat stock |
| veal broth, heated |
Directions
1. Preheat oven to 350F. 2. Rub the roast with the mustard. Sprinkle with salt, pepper and rosemary. 3. In a small bowl, mix together the bread crumbs, parsley, garlic and salt and pepper. Cover the meat with this mixture, pressing it in firmly. Put the meat in a shallow roasting pan. 4. Combine the olive oil with the melted butter and dribble the mixture over the meat. 5. Roast the meat for approximately 45 minutes, depending on the degree of doneness you want. Transfer it to a warmed platter. 6. Pour the stock into the empty roasting pan; add the diced butter. Heat, stirring, until the pan juices blend into the stock and the butter thickens the sauce slightly. Pour the sauce around the meat and serve.
Source: www.avenison.com