Healthy Roast Rack of Venison
1.5kg Rack of Venison
300g Shallots
300g Parsnip
2 Carrots
180ml Fresh Cream
Some Beef Stock
Some red Wine
Roast the Venison for 20 min at 200 degrees.
Then allow it to rest.
Reduce the red wine, sugar and shallots to a glaze.
Saute' the parsnips, add the cream and blend to a puree.
Roast the potatoes and blanch the vegetable.
Serve the carved venison wit roast potatoes and vegetables.
300g Shallots
300g Parsnip
2 Carrots
180ml Fresh Cream
Some Beef Stock
Some red Wine
Roast the Venison for 20 min at 200 degrees.
Then allow it to rest.
Reduce the red wine, sugar and shallots to a glaze.
Saute' the parsnips, add the cream and blend to a puree.
Roast the potatoes and blanch the vegetable.
Serve the carved venison wit roast potatoes and vegetables.
Comments