Roast Rack of Venison W/creole Mustard

Title:
Roast Rack of Venison W/creole Mustard

Yield:
1 Recipe

Categories:
Meats,
Game,
Creole




Ingredients:




-------------------------WALDINE
VAN GEFFEN VGHC42A-------------------------


 3 1/2 lb Venison rack; or


     2 sm Racks; french, trim


     4 oz Creole mustard


     4 oz Fig preserves


     1 lb Fresh bread crumbs


     3    Cl garlic; crush


     3 oz Olive oil


     3 oz Parsley; chop


     1 oz Olive oil


          Cracked pepper and salt






 Season rack with salt and pepper. Place in roasting pan and sear. Remove,


 cool and set pan aside. Mix mustard and preserves. Rub meat down with


 mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive


 oil and mix. Taste for proper seasoning and pack this on the fig and


 mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30


 minutes. IMPORTANT-Do not overcook. This must be served medium rare or


 rare. Let rest. Soaurce: Cheef Jamie Shannon, Commander's Palace, NOLA.


 Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser 
on


 Mar 3, 1997.