Rack of Cervena Venison With Mushroom and Herb Crust

• rack of cervena venison↗1

  trimmed

• thyme1 teaspoon

  finely chopped

• parsley1 teaspoon

  finely chopped

• sage1⁄2 teaspoon

  finely chopped

• rosemary1⁄2 teaspoon

  finely chopped

• tarragon1⁄2 teaspoon

  finely chopped

• whole grain mustard↗1 tablespoon
• cracked black peppercorns↗2 teaspoons
• garlic cloves↗4

  crushed

• salt and pepper
• butter↗4 tablespoons
• total mixture of varietal mushrooms3 cups

Step-by-step instructions

1. 1

   Tie rack between every second cutlet to help retain its shape.

2. 2

   Roast mushrooms in butter or oil in hot oven until they are almost dry.

3. 3

   Brush Cervena venison lightly with oil and sear quickly in pan or on grill to seal in natural juices.

4. 4

   Dry off excess oil with a towel.

5. 5

   When cooled, brush with mustard, which can be mixed with butter or oil for a smooth, even coating.

6. 6

   Roll meat in herb and mushroom mixture, evenly coating all sides.

7. 7

   Place in roasting pan. Cook in oven preheated to 400°F/200°C for approximately 12 minutes for rare meat or longer if desired.

8. 8

   Remove, cover with foil and let stand 10–12 minutes to evenly disperse heat throughout the meat.

9. 9

   If served rare, it should be a rose pink color when carved.

10. 10

    Serve immediately.

11. 11

    Note: I've never actually made this with the rack as called for but I thought I should leave it in the original version for posting. I have however made this with a venison roast and it come's out great. Roasts however, do take longer than the 12 minutes posted here.