This is a perfect dish for easy and spectacular entertaining. The rosemary and mustard crust gives the dish a very special twist.
Preparation time: 10 minutes
Cooking time: 35 minutes
French Venison Roast – Ingredients (Serves 4 people)
Venison steaks: 1 (9 bone rack that is French and trimmed)
Black pepper: 1 pinch
For rosemary, garlic and herb crust
Dijon mustard: 2 tablespoons
Butter (softened): 3 tablespoons
Garlic cloves: 3 (finely chopped)
Fresh white breadcrumbs: 8 tablespoons
Finely chopped parsley: 6 tablespoons
Finely chopped rosemary: 3 tablespoons
French Venison Roast – Preparation
First of all preheat the oven to 200 degrees Celsius or Gas Mark 6 level. With the help of a knife that is very sharp, lightly score out the venison meat’s outer surface so that it is able to hold on to the herb crust. Now, season the venison rack generously with black pepper (freshly ground) and salt. Place the rack in a baking tray. Roast it in the oven for about 15 minutes. Take out the venison rack from the oven and leave aside so that it cools down to the room temperature.
In a bowl, mix mustard, garlic and softened butter into a paste form. Then spread the paste on to the venison’s meaty side. Add the breadcrumbs along with finely chopped rosemary and parsley and melted butter. Pat this mixture on to the side of the venison on which the mustard paste has been spread. Place the venison rack back on to the baking tray. Now roast the venison for an additional 15 to 20 minutes in the oven.
Take out the venison, carve it into cutlets and serve it potatoes, baby tomatoes that have been roasted in olive oil as well as some buttered leeks.