Mustard-and-Herb Crusted Rack of Venison

Yield: 8 servings (serving size: 1 chop)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 34%
  • Fat: 6.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 28g
  • Carbohydrate: 7.9g
  • Fiber: 0.2g
  • Cholesterol: 77mg
  • Iron: 4.9mg
  • Sodium: 327mg
  • Calcium: 8mg

Ingredients

  • 1 (3-pound) rack of venison (with 8 ribs)
  • Cooking spray
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, crushed
  • 1 cup fresh breadcrumbs
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Rosemary sprigs (optional)

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. Combine mustard and next 6 ingredients (mustard through garlic). Spread mustard mixture over venison. Bake at 500° for 20 minutes or until meat thermometer registers 120°.
  4. 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° (medium-rare). Cut rack between each rib, forming chops. Garnish with rosemary sprigs, if desired.
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