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.