Rack of Cervena Venison With Mushroom and Herb Crust

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READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (1 1/4 lb) rack of cervena venison, trimmed
  • 1
    teaspoon finely chopped thyme
  • 1
    teaspoon finely chopped parsley
  • 12
    teaspoon finely chopped sage
  • 12
    teaspoon finely chopped rosemary
  • 12
    teaspoon finely chopped tarragon
  • 1
    tablespoon whole grain mustard
  • 2
    teaspoons cracked black peppercorns
  • 4
    garlic cloves, crushed
  • salt and pepper
  • 4
    tablespoons butter
  • 3
    cups total mixture of varietal mushrooms (morel, shiitake, champignons porcini)
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DIRECTIONS

  • Tie rack between every second cutlet to help retain its shape.
  • Roast mushrooms in butter or oil in hot oven until they are almost dry.
  • Brush Cervena venison lightly with oil and sear quickly in pan or on grill to seal in natural juices.
  • Dry off excess oil with a towel.
  • When cooled, brush with mustard, which can be mixed with butter or oil for a smooth, even coating.
  • Roll meat in herb and mushroom mixture, evenly coating all sides.
  • Place in roasting pan. Cook in oven preheated to 400°F/200°C for approximately 12 minutes for rare meat or longer if desired.
  • Remove, cover with foil and let stand 10–12 minutes to evenly disperse heat throughout the meat.
  • If served rare, it should be a rose pink color when carved.
  • Serve immediately.
  • Note: I've never actually made this with the rack as called for but I thought I should leave it in the original version for posting. I have however made this with a venison roast and it come's out great. Roasts however, do take longer than the 12 minutes posted here.
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