Title: Roast Rack of Venison W/creole Mustard
Categories: Meat Game Cajun
Yield: 1 Servings
| 3 1/2 | lb | Venison rack; or |
| 2 | sm | Racks; french, trim |
| 4 | oz | Creole mustard |
| 4 | oz | Fig preserves |
| 1 | lb | Fresh bread crumbs |
| 3 | cl | Garlic; crush |
| 3 | oz | Olive oil |
| 3 | oz | Parsley; chop |
| 1 | oz | Olive oil |
| | | Cracked pepper and salt |
Season rack with salt and pepper. Place in roasting pan and sear. Remove,
cool and set pan aside. Mix mustard and preserves. Rub meat down with
mixture. Take crumbs, season with salt and pepper, garlic, parsley, olive
oil and mix. Taste for proper seasoning and pack this on the fig and
mustard loin. Roast at 350~ until medium rare (125~ internal temp) for 30
minutes. IMPORTANT-Do not overcook. This must be served medium rare or
rare. Let rest. Soaurce: Cheef Jamie Shannon, Commander's Palace, NOLA.
From: Arnold Elser
Date: 03 Mar 97 Foodwine List (Ask Karen For
Write-Access!) Ä