Name: Roast Rack of Venison W/creole Mustard
Ingredients: 3 1/2 lb Venison rack; or; 2 sm Racks; french, trim; 4 oz Creole mustard; 4 oz Fig preserves; 1 lb Fresh bread crumbs; 3 Cl garlic; crush; 3 oz Olive oil; 3 oz Parsley; chop; 1 oz Olive oil; Cracked pepper and salt

Joy is not just the spin-off of obedience to God, but part of obedience. It seems as though people are willing to let joy be a byproduct of our relationship to God, but not an essential part of it. People are uncomfortable saying that we are duty-bound to pursue joy. They say things like, 'Don't pursue joy, pursue obedience.' But Christian Hedonism responds, 'That's like saying, ';Don't eat apples; eat fruit.'' Because joy is an act of obedience. We are commanded to rejoice in God. If obedience is doing what God commands, then joy is not merely the spin-off of obedience, it is obedience. The Bible tells us over and over to pursue our joy (Psm. 32:11; 37:4; 67:4; Lk. 10:20; Phil. 4:4).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Meats, Game, Creole, Wrv	1	Recipe

INGREDIENTS

3 1/2	lb	Venison rack; or
2	sm	Racks; french, trim
4	oz	Creole mustard
4	oz	Fig preserves
1	lb	Fresh bread crumbs
3		Cl garlic; crush
3	oz	Olive oil
3	oz	Parsley; chop
1	oz	Olive oil
		Cracked pepper and salt

INSTRUCTIONS

WALDINE VAN GEFFEN VGHC42A
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~ until medium rare (125~ internal temp) for 30
minutes. IMPORTANT-Do not overcook. This must be served medium rare or
rare. Let rest. Soaurce: Cheef Jamie Shannon, Commander's Palace, NOLA.
Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser <[email protected]> on
Mar 3, 1997.

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”