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Rosemary Mustard Crusted Rack of Elk
Rosemary Mustard Crusted Rack of Elk
Jackson Hole Buffalo Meat Co
4-6
24 hours
2-3 hours
American
Elk
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.
Ingredients
3lbs JHBMCo. Frenched Rack of Elk
- 2 Tbsp of Dijon Mustard
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh garlic, chopped
- 1 Tbsp maple syrup (or honey)
- 1 Tbsp kosher salt
- 1 tsp ground black pepper
- 1 tsp vegetable oil
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!
