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RECIPE: HERB-CRUSTED RACK

Roast

55 Minutes

Serves 3-4

Difficulty: Intermediate
Whether you need to top off your holiday feast or find a beautiful centerpiece for an intimate end-of-year dinner, this simple (but elegant) herb-crusted Rib Rack recipe by Jordan Cabatic brings a perfect blend of aromatic herbs and the subtle crunch of panko to the table!
Ingredients
  • 1- 1.5 lb Venison Rack
  • 3-4 Garlic Cloves, finely minced
  • 2 Tbsp Fresh Parsley, finely minced
  • 1 Tbsp Fresh Rosemary, finely minced
  • ½ Tbsp Dried Sage
  • 1 Tbsp Dijon Mustard
  • 4-5 Tbsp Room Temperature Butter
  • ½ cup Panko
  • 1 tsp Lemon Zest
  • Salt and Pepper to taste
  • Note* A meat thermometer will be needed to ensure the desired doneness
Directions
Pre-heat oven:

Set oven to 400°

Prep rack:

Start by preparing your venison rack. Trim away any silver skin. Rinse and pat dry. Let the rack come to room temperature for at least 15 minutes.

Combine herb mixture:

In a small bowl combine garlic, parsley, rosemary, sage, dijon mustard, lemon zest, butter, and panko. Add salt and pepper to taste. Mix well until a paste-like mixture is formed.

Season rack and place in oven:

Season the rack generously with salt and pepper. Firmly press the herb mixture onto the rack and place it on the baking tray.

Roast:

Roast the rack until the center reaches about 132-135° (about 25-30 minutes). The temperature will continue to rise a couple of degrees when resting. Let rest for at least 10 minutes.

Slice and serve:

Slice between each bone and serve. Enjoy!

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