Honey Mustard Rack of Venison

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rack of venison
For Christmas, Rick got a guide to butchering. The result is we’re getting more gourmet cuts of meat, like racks. I’ve always loved rack of lamb, so I’ve been pretty excited to try rack of venison. Last night was the perfect opportunity…our friends Rebekah and George were coming over and they’re always up for trying new things.

I found the rack recipe on Cook’s.com. Today I’m adding a bonus recipe (the sprouts) because they went so well with the meat and Rebekah loved them. The whole meal was very easy and delicious.

Recipe: Honey Mustard Rack of Venison

Ingredients

  • 2 tbsp. whole grain mustard
  • 2 tbsp. honey
  • Juice of 1 lemon
  • 3-4 lb. rack of lamb
  • Salt and pepper to taste
  • 12 shallots, peeled
  • 12 cloves elephant garlic, peeled (more if desired, wonderful when
    roasted)
  • 1 tbsp. olive oil

Instructions

  1. Whisk together mustard, honey and lemon juice until well blended.
  2. Pierce lamb all over with tip of small knife or sharp fork. Rub lamb with generous amount of salt and pepper. Spoon mustard mix over lamb. Set in pan, cover and refrigerate for several hours.
  3. Preheat oven to 375 degrees.
  4. Place lamb, meat side up, on rack in roasting pan. Surround with shallots and garlic and drizzle them with the olive oil. Roast 45 minutes to 1 hour, basting every 10 minutes. Check with meat thermometer, 135 for rare; 145 for medium.
  5. Remove from oven and let rest 5 minutes before slicing. Carve into chops, 2 per person. Spoon shallots and garlic over each plate.

Variations

You can use lamb instead of venison

Cooking time (duration): 60

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

Recipe: Brussels Sprouts with Lime

Ingredients

  • 1 bag Brussels sprouts
  • 2 tbs butter
  • Juice of 1 lime
  • salt to taste

Instructions

  1. Chop the Brussels sprouts lengthwise into strips.
  2. Melt butter in pan over medium heat and add sprouts. Saute on medium low for about 9 minutes (until tender and browning), stirring every few minutes.
  3. Add lime juice and salt.

Cooking time (duration): 15

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: French

My rating:5 stars: ★★★★★

Microformatting by hRecipe.

One Comment on “Honey Mustard Rack of Venison

  1. I have a similar thermometer which was my keepsake for my first tour to the US. I didn’t understand that we have to place it to the chicken while it is cooking until I saw it being used in a movie.

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