Ingredients

• 1 1/2 tablespoons olive oil
• 3 large shallots, chopped (about 1/2 cup)
• 3 tablespoons balsamlic vinegar
• 1/2 cup fine fresh bread crumbs
• 1 1/2 tablespoons chopped fresh thyme leaves
  OR
  2 tablespoons dried thyme, crumbled
• a frenched rack of Brady's Farm-Raised Venison (7-8 ribs) at room temperature, with as much fat trimmed off as possible
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 400°F
2. In a small skillet, heat oil ver moderate heat until hot (but not smoking)
3. Cook shallots in skillet with salt and pepper to taste
4. Stir until golden-brown (~5 min)
5. Add vinegar
6. Boil until liquid is evaporated
7. Remove skillet from heat and stir in breadcrumbs and thyme
8. Add salt and pepper to taste
9. Season venison with salt and pepper
10. Arrange venison ribs-side-down in small roasting pan
11. Spread meat side with mustard and pat on crumb mixture evenly
12. Roast venison in middle of oven until a meat thermometer reads 135°F for medium rare (about 25-30 min.)
13. Carefully transfer venison to a cutting board
14. Let venison stand for 5-10 min.
15. Slice venison into chops