3 1/2 lb. venison rack
4 oz. creole mustard
4 oz. fig preserves
1 lb. fresh bread crumbs
3 garlic cloves, crushed
3 oz. olive oil
3 oz parsley, chopped
Cracked pepper and salt to taste
Season rack with salt and pepper
Place rack in roasting pan and sear
Remove, cool and set pan aside
Mix mustard and preserves
Rub meat down with mixture
Mix bread crumbs, salt, pepper, garlic, parsley, and olive oil.
Taste for proper seasoning and pack this on the fig and mustard loin.
Roast at 350 degrees, until medium rare (125 degree internal temperature) for 30 minutes. Do not overcook. The rack must be served medium rare or rare.