Pistachio & Herb Crumbed Venison Rack

List of Ingredients

1 x wild venison rack
1 tsp olive oil
½ tsp cracked pepper
½ tsp salt

2 tbsp wholegrain mustard
50g crushed pistachios
½ cup fine breadcrumbs
1 tsp ground rosemary
small handful freshly chopped thyme

Cooking Method

1. Remove venison from the fridge 1 hour before cooking and let it reach room temperature. Cover venison rack in olive oil, salt & pepper.
2. Preheat BBQ or frypan to a high temp then sear the venison rack for 1 min per side or until browned. (If using a frypan add 50g butter).
3. Remove rack and cover the top surface with 2 tbsp. of wholegrain mustard, spread evenly. Add all remaining crumb ingredients into a bowl and carefully place your venison rack into the crumbs and press down hard covering the surface you just added mustard to. Any gaps missed just sprinkle on and press down.
4. Preheat BBQ/oven to 200 degrees Celsius and cook the rack for a further 15 minutes. Once cooked rest for 5 minutes (medium rare) then slice and serve.

Tip - If using a BBQ don't cook directly over the flame, heat one side of the grill then place your rack on the opposite side and shut the lid.

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