| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
Rack venison, 3 pounds with |
|
|
8 ribs |
|
|
Cooking spray |
| 3 |
T |
Dijon mustard |
| 3 |
T |
Honey |
| 2 |
t |
Minced fresh thyme |
| 1 |
t |
Minced fresh rosemary |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
|
Garlic cloves, crushed |
| 1 |
c |
Fresh breadcrumbs |
| 1 |
T |
Chopped fresh flat-leaf |
|
|
parsley |
|
|
Rosemary sprigs, optional |
INSTRUCTIONS
1998
Preheat oven to 400 oF. Place venison, meat side up, on a broiler pan
coated with cooking spray. Insert meat thermometer into the thickest
portion of venison, making sure not to touch bone. Wrap bones with
foil. Combine mustard and next 6 ingredients (mustard through garlic).
Spread mustard mixture over venison. Bake at 500 oF for 20 minutes or
until meat thermometer registers 120 oF. Remove venison from oven.
Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into
mustard mixture (mustard mixture will be very hot). Bake an additional
10 minutes or until thermometer registers 145 oF (medium-rare). Cut
rack between each rib, forming chops. Garnish with rosemary sprigs, if
desired. Yield: 8 servings (serving size: 1 chop). CALORIES 179 (34%
from fat); FAT 6.8g (sat 2.5g, mono 1.8g, poly 1.3g); PROTEIN 28g;
CARB 7.9g; FIBER 0.2g; CHOL 77mg; IRON 4.9mg; SODIUM 327mg; CALCIUM
8mg. WW- 4 points. Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Cooking Light Magazine, October 1997 Posted to MC-Recipe
Digest by Cheryl Gallion Gimenez on May day,, 02,
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