# Preheat the oven to 200°C/400°F/Gas Mark 6. With a very sharp knife, score the outer surface of the Venison very lightly to hold the herb crust. # Season the rack of Venison generously with salt and freshly ground black pepper. # Mix the mustard, softened butter and garlic to form a paste. # Mix in the breadcrumbs, chopped parsley and rosemary and melted butter. # Spread this over the meaty side of the Venison and place on a baking tray. # Roast the Venison for 30 minutes in the hot oven (medium). # Serve carved into cutlets with new potatoes, baby tomatoes roasted in olive oil and some buttered leeks.
* Rack of Venison
* 2tbsp Dijon mustard
* 3tbsp Butter, softened
* 3 Cloves of garlic
* 8tbsp Fresh white breadcrumbs
* 6tbsp Finely chopped parsley
* 3tbsp Finely chopped rosemary
* 2tbsp Melted butter
* Salt and freshly ground pepper