HERB CRUSTED VENISON CROWN ROAST

Chef

Preparation	1h
Difficulty	Medium
Game	Roe deer
Calories	100 - 300
Activity	M 20’ F 28’
People	4
Wine pairing	Sforzato di Valtellina DOCG

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

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.

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.

HERB CRUSTED VENISON CROWN ROAST

Ingredients

Preparation

Other dishes from Roe deer