Mustard and Herb Crusted Rack of Venison


  • 1 (3 lbs) rack of venison (with 8 ribs)
  • Cooking spray
  • 3 Tbsp Dijon mustard
  • 3 Tbsp honey
  • 2 tsp minced fresh thyme
  • 1 tsp minced fresh rosemary
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 garlic cloves, crushed
  • 1 cup fresh breadcrumbs
  • 1 Tbsp chopped fresh flat-leaf parsley
  • Rosemary sprigs (optional)


Preheat oven to 400° F. Place venison, meat side up, on a broiler pan coated with cooking spray. INSERT meat thermometer into the thickest portion of venison, making sure not to touch bone. Wrap bones with foil.

Combine mustard, honey, thyme, rosemary, salt, pepper and garlicup Spread mustard mixture over venison. Bake for 20 minutes or until meat thermometer registers 120° F.

Remove venison from oven. Combine breadcrumbs and parsley. Carefully pat breadcrumb mixture into mustard mixture (mustard mixture will be very hot). Bake an additional 10 minutes or until thermometer registers 145° F (medium rare). Cut rack between each rib. Garnish with rosemary sprigs, if desired.

Servings: 8
Submitted by: Recipe Group Member

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