Recipe by Cooking Light October 1997


Recipe Summary

8 servings (serving size: 1 chop)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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.

  • 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°.

  • 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.

Nutrition Facts

179 calories; calories from fat 34%; fat 6.8g; saturated fat 2.5g; mono fat 1.8g; poly fat 1.3g; protein 28g; carbohydrates 7.9g; fiber 0.2g; cholesterol 77mg; iron 4.9mg; sodium 327mg; calcium 8mg.