Herb-Crusted Pronghorn Leg Roast

1. Mustard Base Application:

   • Brush entire roast with Dijon mustard
   • Adhesion: Creates tacky surface for herb crust
   • Flavor: Adds tangy depth to final dish

2. Herb Crust Preparation:

   • Combine all crust ingredients until mixture holds
   • Fresh herbs: Essential for proper flavor and color
   • Texture: Should be moist but not wet

3. Searing and Crusting:

   • Sear roast on all sides until golden
   • Crust application: Press firmly onto hot meat
   • Coverage: Complete coating for even cooking

4. Slow Roasting:

   • Roast at 325°F to 130°F internal
   • Protection: Tent with foil if crust browns too quickly
   • Timing: Approximately 20 minutes per pound

Carving: Slice against grain, showcase herb crust Wine: French reds - Côtes du Rhône, Burgundy

Braised and Slow-Cooked