PARTNERS
HERB CRUSTED VENISON CROWN ROAST
Ingredients
N 1 bone in rack of venison
N 1 bunch of fresh thyme
N 1 bunch of fresh rosemary
N 1 egg white, beaten
Preparation
- Preheat the oven to 350 °C (662 °F) and french, tie the venison rack.
- Preheat a heavy bottomed pan to high heat.
- Season the rack with salt and pepper, and sear on all sides in a heavy bottomed pan. Remove from the pan and allow to cool for 1’ or 2’.
- Brush the rack with beaten egg white (try to not get any on the bones) and cover with minced herbs. Tie the rack into a circle (crown) with the rib bones arching outwards. Place back in the heavy bottomed pan and roast for 15-30’ until the internal temperature is 50 °C (120 °F).
- Remove from the oven, and remove the rack from the pan. Allow it to rest for 10-15’. Internal temperature should rest up to 52-55 °C (125-130 °F) for a solid medium rare.
- Cut the twine, carve, and serve.
Other
ChefWade Truong
Wine CouplingSforzato di Valtellina DOCG
Other Info Kcal 226* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
