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Olga D
Deer rack with mustard pecan crust
Deer rack with a crust of mustard, pecans, apple syrup and thyme.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Roast the bread for about 10 minutes in the oven during preheating. Meanwhile, stir the needles of the sprigs of thyme.
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Put the bread, the thyme, nuts and syrup in the food processor and grind to a coarse paste.
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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.
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Take it out of the pan and brush the top with the mustard. Divide the nut paste over it.
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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.
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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.
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Remove the meat from the oven and leave on a plate covered with aluminum foil for 10 minutes.
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Meanwhile cut the heads of lettuce lengthwise into quarters. Brush the cutting edges with the oil.
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Heat the grill pan and grill the lettuce on the cutting edges for 4 minutes. Turn halfway. Season with pepper and salt.
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Serve the deer rack with the lettuce.
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Nutrition
400Calories
Sodium7% DV160mg
Fat37% DV24g
Protein74% DV37g
Carbs3% DV8g
Fiber8% DV2g
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