Rack of Venison
2tbsp Dijon Mustard
1 tbsp Garlic infused oil
8tbsp Fresh gluten free white breadcrumbs
6tbsp Finely chopped Parsley
3tbsp Finely chopped Rosemary
1 tbsp olive oil
Salt & fresh ground black pepper
Pre-heat oven to 200deg C/400deg 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 and garlic oil to form a paste. Mix in the gluten free breadcrumbs, chopped parsley and rosemary and olive oil. 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 done meat) Serve carved into cutlets with new potatoes, baby tomatoes roasted in olive oil.