- Serves: 2-4
- Cook Time: 2 hours 20 minutes
- Prep Time: 40 minutes
- Effort: medium
- 2 tbsp vegetable oil
- 450 g venison shoulder, cut into chunks
- 1 onion, finely chopped
- 1 carrot, chopped
- 1 stick celery
- 4 cloves garlic
- 150 g tomato purée
- 450 ml red wine
- 450 ml chicken stock
- sprig of rosemary
For the gnocchi:
- 600 g floury potatoes, such as King Edwards or Maris Pipersuch as Russet
- black pepper
- 450 g flour
- 1 large egg
- handful of grated Asiago cheese
1. Boil the potatoes in a large saucepan of salted water for 40 minutes until tender. Drain, cool, peel, then pass through a ricer.
2. Place the potato in a mixing bowl. Make a well in the centre. Season with salt and freshly ground pepper and stir in the flour and egg.
3. Mix together to form a dough. Knead until the dough feels dry.
4. Divide the potato dough into three portions. Roll out each portion into a long sausage, about 2cm across.
5. Cut the dough sausages at 2cm intervals. Press each dough portion with the prongs of a fork to form grooves.
6. Bring a large pan of salted water to the boil. Add the potato gnocchi. Once they float to the surface the gnocchi are cooked. Scoop them out and place in a large bowl of ice water.
7. Heat the oil in a large casserole dish. Add the venison and brown on both sides. Remove the venison and set aside.
8. Add the onion, garlic, carrot and celery to the casserole dish and fry gently for 5 minutes.
9. Add the tomato paste and fry gently, stirring often, for 8 minutes.
10. Pour in the wine, stock and rosemary. Bring to the boil.
11. Add the browned venison. Bring to the boil, cover, reduce the heat and simmer for 1 hour 30 minutes until the meat is so tender it falls off the bone.
12. Flake the venison off the bone and return it to the tomato sauce in the casserole.
13. Cook the venison sauce for 10 minutes. Drain the gnocchi and add to the sauce. Gently heat the gnocchi through.
14. Stir in the Asiago cheese and serve.
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