Roast rack of venison w/creole mustard
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Venison rack; or |
| 2 | smalls | Racks; french, trim |
| 4 | ounces | Creole mustard |
| 4 | ounces | Fig preserves |
| 1 | pounds | Fresh bread crumbs |
| 3 | Cl garlic; crush | |
| 3 | ounces | Olive oil |
| 3 | ounces | Parsley; chop |
| 1 | ounce | Olive oil |
| Cracked pepper and salt | ||
Directions
WALDINE VAN GEFFEN VGHC42A
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 <PastryWiz@...> on Mar 3, 1997.
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