Rosemary Mustard Crusted Rack of Elk
4-6
24 hours
2-3 hours
Elevate your culinary repertoire with this sophisticated recipe for Rosemary Mustard Crusted Rack of Elk. The combination of aromatic rosemary, zesty mustard, and tender elk meat creates a sensational dish that is both visually stunning and delectably flavorful. Prepare to impress your guests with this elegant and indulgent centerpiece that will elevate any special occasion or celebration.
Directions
- Combine mustard, chopped rosemary, garlic, maple syrup and black pepper in a small bowl and mix well
- Preheat a cast iron skillet over medium heat
- Season thawed elk rack evenly with kosher salt
- Add oil to the warm skillet and begin searing the seasoned elk rack in the pan. Sear elk rack on all sides
- Remove the seared elk rack from the pan and allow it to rest on a platter. Remove the skillet from the heat, and allow the skillet to cool. Once cool, drain any of the fat and wipe the skillet clean.
- Liberally rub the seared elk rack with the mustard paste, being sure to not get any of the paste on the exposed ribs
- Allow the mustard rubbed rack to marinate for at least two hours, or up to overnight
- After allowing the rack to marinate, preheat oven to 450 degrees Fahrenheit
- Place marinated rack of elk in a skillet, bone side down
- Roast the rack in the oven at 450F on the middle rack until the mustard crust is nicely browned and an internal temperature reads 130F*
*we highly recommend a digital thermometer for accuracy! - Allow the rack of elk to rest outside of the oven for 10 minutes
- After resting the rack, carve between the ribs for the perfect chop. Enjoy!
