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14 Dec, 2021

RECIPE: Herb-Crusted Rack

Roast
PREP: 15 MinutesCOOK: 40 Minutes
Serves 3 - 2
DIFFICULTY: intermediate
HG 4-Ribbed Racks

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 brings a perfect blend of aromatic herbs and the subtle crunch of panko to the table!

Jordan Cabatic

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
Step 1

Pre-heat oven to 400°

Step 2

Start by preparing your venison rack. Trim away any silver skin. Rinse and pat dry.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

Slice between each bone and serve. Enjoy!