Rack of Venison with Mustard and Herbs Ready time: 35 minutes Deer loves a bear hug - of luscious fruit, zippy herbs and zingy spice. If you can afford succulent Châteauneuf-du-Pape, go to town. More affordably, try another southern French red, such as gigondas, Côtes du Rhône or minervois. - Beppi Crosariol 1 rack (8 bones or 2 1/2 pounds) venison, Frenched and tied by your butcher 1 tsp salt Freshly ground pepper to taste 2 tbsp grainy Dijon mustard 1 tbsp brown sugar 2 tbsp each fresh rosemary and thyme, chopped 1 tbsp olive oil With a sharp knife, cut the rack down the middle to make two equal pieces with 4 bones each. Season the meat on all sides with salt and a generous grind of fresh pepper. In a large ovenproof skillet, heat vegetable oil on high until almost smoking. Sear the meat quickly on all sides just until a light crust forms. In a small bowl, mix together Dijon and brown sugar. Using the back of a spoon, rub mustard mixture on all sides of the meat. Spread chopped herbs on a dinner plate, then press each piece of venison into the herbs until they adhere. Stand the two pieces of venison in a roasting pan so they face each other and the bones interlace and support each other. Drizzle with olive oil. Roast venison for about 23 minutes (it will be rare) or until its internal temperature is 125 F, taking care not to overcook. Rest 10 minutes before carving and serve with braised fennel or chard and red-currant jelly, if desired.