Roast Rack of Whitetail in Herb Crust with Applesauce and Braised Red Cabbage

Pre-heat oven to 375 F.

Heat the butter in a skillet over high heat. Season the meat with salt and pepper and sear 2 minutes. Blend together butter, crumbs, flax seeds, thyme, salt and pepper.
Remove the meat from the pan and roll in the crumb mixture to coat.

Cover the meat portion of the rack with the remaining butter and crumb mixture and place in a roasting pan on top of the apples. Add in the honey and brandy.

Cook for 20 – 25  minutes or until a meat thermometer reads 140 F in the centre of the loin muscle.

After the rack has rested 10 minutes, carve into chops through the separations of the rib bones and place on a pool of applesauce.

Red Cabbage

Place all ingredients in saucepot over medium heat.

Simmer for 20 minutes, covered until cabbage is tender.