Potato gnocchi with venison stew

1 Servings

Ingredients

Quantity Ingredient
½ cup Dried Porcini mushrooms
¼ cup Olive oil
1 medium Onion; minced
¼ cup Minced Pancetta or bacon (1 ounce)
Salt and freshly ground pepper
2⅓ pounds Boneless venison from the leg or
Shoulder, cut into 1-inch cubes
½ cup Dry red wine
2 Bay leaves
2 Whole cloves
1 Fresh rosemary sprig or 1 teaspoon dried
2 tablespoons Tomato paste
3½ cup Chicken stock or canned broth
Potato Gnocchi

Directions

Soak the Porcini in 2 cups of hot water until softened, about 30 minutes.

Drain the mushrooms, reserving the liquid. Rinse and chop the mushrooms, discarding any tough bits. Strain the liquid through a sieve lined with cheesecloth and reserve.

Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add the onion and Pancetta saute until golden, about 6 minutes.

Season lightly with salt and pepper. Increase the heat to high, add the venison and cook until all the meat juices have evaporated, about 15 minutes.

Add the chopped Porcini to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly evaporated.

Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered, until the meat is tender, about 1½ hours. Remove the bay leaves and rosemary sprig. (The venison stew can be made up to 2 days ahead and refrigerated, covered.) In a large pot of boiling salted water, cook the Potato Gnocchi in 3 or 4 batches until they rise to the surface, 2 to 3 minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and cov

er with foil. Toss the gnocchi with the hot venison sauce and serve immediately.

Yield: 6 serving

Recipe By : COOKING LIVE SHOW #CL8759 Posted to MC-Recipe Digest V1 #304 Date: Sat, 16 Nov 1996 09:06:28 -0500 From: "Angele and Jon Freeman" <jfreeman@...>

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