| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
Rack venison –3 pounds with 8 ribs |
|
|
Cooking spray |
| 3 |
tb |
Dijon mustard |
| 3 |
tb |
Honey |
| 2 |
ts |
Minced fresh thyme |
| 1 |
ts |
Minced fresh rosemary |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Garlic cloves; crushed |
| 1 |
c |
Fresh breadcrumbs |
| 1 |
tb |
Chopped fresh flat-leaf parsley |
|
|
Rosemary sprigs; optional |
INSTRUCTIONS
1. Preheat oven to 400 oF.
2. 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.
3. 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.
4. 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, 1998
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