Roasted rack of venison with garlic and herb crust

Method
  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. With a very sharp knife, score the outer surface of the Venison very lightly to hold the herb crust.
  3. Season the rack of Venison generously with salt and freshly ground black pepper.
  4. Mix the mustard, softened butter and garlic to form a paste.
  5. Mix in the breadcrumbs, chopped parsley and rosemary and melted butter. Spread this over the meaty side of the Venison and place on a baking tray.
  6. Roast the Venison for 30 minutes in a hot oven (for medium rare).
  7. Serve carved into cutlets with new potatoes, baby tomatoes roasted in olive oil and buttered leeks.
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Serving tips

Served carved into cutlets with new potatoes, baby tomatoes roasted in olive oil and buttered leeks.

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