Rack Of Cervena Venison With Mushroom And Herb Crust

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 (1 1/4 lb) rack of cervena venison, trimmed
• 1 teaspoon finely chopped thyme
• 1 teaspoon finely chopped parsley
• 1/2 teaspoon finely chopped sage
• 1/2 teaspoon finely chopped rosemary
• 1/2 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)

Recipe

• 1 tie rack between every second cutlet to help retain its shape.
• 2 roast mushrooms in butter or oil in hot oven until they are almost dry.
• 3 brush cervena venison lightly with oil and sear quickly in pan or on grill to seal in natural juices.
• 4 dry off excess oil with a towel.
• 5 when cooled, brush with mustard, which can be mixed with butter or oil for a smooth, even coating.
• 6 roll meat in herb and mushroom mixture, evenly coating all sides.
• 7 place in roasting pan. cook in oven preheated to 400°f/200°c for approximately 12 minutes for rare meat or longer if desired.
• 8 remove, cover with foil and let stand 10–12 minutes to evenly disperse heat throughout the meat.
• 9 if served rare, it should be a rose pink color when carved.
• 10 serve immediately.
• 11 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.