INGREDIENTS

METHOD

1 Fallow venison 9 rib rack 2oz butter or ¼ cup oil 3 cups fresh mushrooms, e.g. shitake, field or button oil to brush 1 tbsp. Dijon mustard mixed with 1-tsp. oil 1 tsp. each finely chopped thyme and parsley ½ tsp. each finely chopped sage, rosemary and tarragon 4 cloves garlic, crushed salt and freshly ground black pepper to taste

Tie rack between every second cutlet to retain shape. Heat butter or oil in a baking dish. Roast mushrooms until they are almost dry. Chop very finely. Brush venison lightly with oil and cook quickly in a hot pan or grill to seal in natural juices. Remove from pan and cool. When cool, spread with mustard to coat. Combine mushrooms with herbs, garlic and salt and pepper. Roll venison in herb mixture, evenly coating all sides. Place in a roasting dish. Cook at 390 F for approximately 25 minutes for rare (allowing 4 ½ minutes per ½ in thickness of meat) and approximately 35 minutes for medium rare. Remove from oven; cover with foil and rest for 6-8 minutes. Divide into cutlets and serve. Serves 4.