Venison rack | Parsnip puree | Cranberry jam

2 persons | Game roast | Meat | Main dish

Prep time

The meat used in this recipe is from De Waal Vers. They have a wide range of delicious fresh meat products such as fresh meat, chicken products, pâtés, delicatessen or salads. 

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 200 °C. For this recipe we work with indirect heat, place the pro set and place the heat shield + drip pan on the lower level and a grid on the upper level.

Preparation

Parsnip puree

• Place the parsnips on a grill on the highest level. Cook the parsnips indirectly; depending on the thickness of the parsnips, the duration can vary from about 20 to 40 minutes.

• The parsnips are done when you can easily prick them with a fork. When you can, remove them from the Kamado and mash them until smooth. Then add the cooking cream and butter and mix well again. Season to taste with salt and pepper.

Deer rack

• Place the venison rack on the grid in the Kamado and close the lid.

• When the meat has reached a core temperature of 55 °C, you can remove the deer rack from the Kamado.

• Serve with the parsnip puree and cranberry jam and garnish with the rosemary, enjoy!
   

Tip: Pair this dish with a delicious wine from Hermanwines: 'Les Mouilins' Faugères Rouge 2020 - Domaine Cottebrune. In this wine, you can taste the flavours of juicy dark fruits like cherries, berries and blackberries interspersed with spicier flavours like black pepper, thyme and seder. This wine paired with the venison rack is a perfect flavour combination for the holidays!

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