1 venison steaks, 9 bone rack, French and trimmed
1 pinch black pepper
For the garlic, rosemary and herb crust:
2 tbsp Dijon mustard
3 tbsp butter, softened
3 cloves garlic, finely chopped
8 tbsp fresh white breadcrumbs
6 tbsp finely chopped parsley
3 tbsp finely chopped rosemary
Preheat the oven to 200C/Gas 6. With a very sharp knife, score the outer surface of the venison meat very lightly to hold the herb crust. Season the rack of venison generously with salt and freshly ground black pepper. Lay the rack on a baking tray and roast in the oven for 15 minutes. Remove from the oven and leave at room temperature to cool. Mix the mustard, softened butter and garlic to form a paste.
Spread this over the meaty side of the venison. Mix the breadcrumbs with the finely chopped parsley and rosemary and melted butter, and pat this mixture over the mustard-coated side of the venison and replace on the baking tray. Roast the venison for a further 15-20 minutes in the hot oven.
Serve carved into cutlets with new potatoes and baby tomatoes roasted in olive oil, and some buttered leeks. Can be served with a Merlot & Juniper reduction.