| 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 <PastryWiz@MSN.COM> on
Mar 3, 1997.
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