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Mustard-and-Herb Crusted Rack of Venison




Source of Recipe


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Recipe Introduction


servings 8
points 4 (1 chop)


List of 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)

Recipe



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 PER SERVING
CALORIES 179(34% from fat); FAT 6.8g(sat 2.5g,mono 1.8g,poly 1.3g); PROTEIN 28g; CHOLESTEROL 77mg; CALCIUM 8mg; SODIUM 327mg; FIBER 0.2g; IRON 4.9mg; CARBOHYDRATE 7.9g