Will serve 4 people.
1 rack of venison.
Salt and pepper.
And for the mustard and rosemary crust:
3 finely chopped cloves of garlic. Optional.
3 tbsp softened butter.
2 tbsp mustard.
3 tbsp rosemary, finely chopped.
6 tbsp parsley, finely chopped.
8 tbsp white breadcrumbs.
Preheat your oven to 200C or Gas mark 6.
Season the venison all over.
Using a sharp knife,lightly score the venison in a criss cross patern, this will help the crust stick to the venison.
Mix all the ingredients together to make a paste and spread over the scored area of the venison rack, now place on a baking tray.
For medium done, roast for approx 30 minutes.