🍽️ Tender Wild Rack with Creamy Root Vegetable Purée

Name: Tender Wild Rack with Creamy Root Vegetable Purée
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g mealy-cooking potatoes; 400 g parsnips; salt; 20 g butter; 200 ml milk; nutmeg; 2 carrots; 1 tbsp tomato paste; 250 ml red wine; 500 ml game stock; 1 bay leaf; 2 cloves; 3 allspice berries; 1 tsp peppercorns; 40 g gingerbread; 1 tbsp cranberries (jar); 60 g black walnuts

393 kcal · 30 min · 4 servings

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Ingredients

400 g mealy-cooking potatoes
400 g parsnips
salt
20 g butter
200 ml milk
nutmeg
2 carrots
1 tbsp tomato paste
250 ml red wine
500 ml game stock
1 bay leaf
2 cloves
3 allspice berries
1 tsp peppercorns
40 g gingerbread
1 tbsp cranberries (jar)
60 g black walnuts

Instructions

1. Preheat the oven to 140 degrees Celsius. Set it to use both top and bottom heat.
2. Rinse the wild rack under running water. Pat it completely dry with kitchen paper. Season the meat generously with salt and pepper.
3. Heat oil in a large roasting pan. Sear the meat on all sides until it forms a brown crust.
4. Peel the onion, celery, and carrots. Cut the vegetables into small cubes.
5. Add the cut vegetables to the meat in the roasting pan. Sauté them briefly until they take on some color.
6. Stir the tomato paste into the vegetables. Deglaze the mixture with wine.
7. Add some meat stock to the roasting pan. Add the bay leaf, cloves, allspice berries, peppercorns, and the piece of gingerbread.
8. Place the roasting pan in the preheated oven. Braise the meat for 60 to 70 minutes until pink. Ensure the center reaches a temperature of 60 to 65 degrees Celsius. Use a meat thermometer for this if possible.
9. Turn the meat occasionally during the cooking time. Pour in a little more stock if necessary to prevent it from drying out.
10. Peel the potatoes and parsnips. Cut them into evenly sized pieces.
11. Cook the vegetables in salted water for about 20 minutes until tender. Drain them afterwards.
12. Press the cooked vegetables through a potato ricer. Let them steam off briefly.
13. Stir the butter and hot milk into the purée. Use a wooden spoon. Stir until the purée is creamy.
14. Season the purée with salt and grated nutmeg. Keep it warm.
15. Remove the wild rack from the sauce. Wrap it in aluminum foil and let it rest.
16. Strain the sauce through a fine sieve. Reduce it further if necessary to thicken it.
17. Season the sauce with cranberries, salt, and pepper.
18. Cut the meat into bite-sized pieces between the bones.
19. Place the purée on the plates. Arrange the meat pieces on top.
20. Slice the drained walnuts. Distribute them over the meat.
21. Serve the sauce in a separate bowl.
22. Garnish the dish with fresh cherries if desired.

Nutrition per serving

kcal: 393
Protein: 12 g · Fett/Fat: 15 g · Carbs: 42 g