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pOrtFoLi0

cReaTed by: Daniel Teo


sCrEam





aRcHivES

February 2008



Tuesday, 5 February 2008

5:04 pm

Roast Rack of Venison w/Creole Mustard


Ingredients

1.5kg Venison rack; or 2 small Racks; French, trim

112gr Creole mustard

112gr Fig preserves

200gr Fresh bread crumbs

3 Clove garlic; crush

90ml Olive oil

84gr Parsley; chop

30ml Olive oil

Cracked pepper and salt

Steps:

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 degrees until medium rare (125 degrees internal temp) for 30 minutes.

***IMPORTANT-Do not overcook.

This must be served medium rare or rare. Let rest.



(: crEaTiVe kiTcHen