Deer rack with mustard pecan crust

Name: deer rack with mustard pecan crust
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cut White bread; 5 twig fresh thyme; 70 g unroasted pecans; 1 el rinse apple syrup; 675 g deer rack of the specialist; 25 g unsalted butter or margarine; 1 el dijon mustard; 2 baby cream lettuce crop; 2 el traditional olive oil

Deer rack with a crust of mustard, pecans, apple syrup and thyme.

Ingredients

Kitchen Stuff

1 food processor
1 meat thermometer
1 baking dish (20 x 30 cm)
1 grill pan

Directions

Preheat the oven to 180 ° C.
Roast the bread for about 10 minutes in the oven during preheating. Meanwhile, stir the needles of the sprigs of thyme.
Put the bread, the thyme, nuts and syrup in the food processor and grind to a coarse paste.
Sprinkle the deer rack with pepper and salt. Heat the butter in a frying pan and fry the meat over medium heat in 5 min. Brown.
Take it out of the pan and brush the top with the mustard. Divide the nut paste over it.
Grease the baking dish and place the meat with the shortening and the mustard pecan crust upwards in the oven dish. Insert the meat thermometer in the middle.
Make sure the thermometer does not touch the bone. Bake the meat in the middle of the oven until it has a core temperature of 60 ° C. This takes about 20 min.
Remove the meat from the oven and leave on a plate covered with aluminum foil for 10 minutes.
Meanwhile cut the heads of lettuce lengthwise into quarters. Brush the cutting edges with the oil.
Heat the grill pan and grill the lettuce on the cutting edges for 4 minutes. Turn halfway. Season with pepper and salt.
Serve the deer rack with the lettuce.