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Рецепт Potato Gnocchi With Venison Stew
by Global Cookbook

Potato Gnocchi With Venison Stew
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Ингредиенты

  • 1/2 c. Dry Porcini mushrooms
  • 1/4 c. Extra virgin olive oil
  • 1 med Onion, chopped
  • 1/4 c. Chopped Pancetta or possibly bacon (1 oz)
  •     Salt and freshly grnd pepper
  • 2 1/3 lb Boneless venison from the leg or possibly
  •     Shoulder, cut into 1-inch cubes
  • 1/2 c. Dry red wine
  • 2 x Bay leaves
  • 2 whl cloves
  • 1 x Fresh rosemary sprig or possibly 1 tsp. dry
  • 2 Tbsp. Tomato paste
  • 3 1/2 c. Chicken stock or possibly canned broth
  •     Potato Gnocchi

Инструкции

  1. Soak the Porcini in 2 c. of warm water till softened, about 30 min.
  2. Drain the mushrooms, reserving the liquid. Rinse and chop the mushrooms, discarding any tough bits. Strain the liquid through
  3. a sieve lined with cheesecloth and reserve.
  4. Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add in the onion and Pancetta saute/fry till golden brown, about 6 min.
  5. Season lightly with salt and pepper. Increase the
  6. heat to high, add in the venison and cook till all the meat juices have evaporated, about 15 min.
  7. Add in the minced Porcini to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 min, till the wine is nearly evaporated.
  8. Stir in the tomato paste and season lightly with salt and pepper. Add in the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered,
  9. till the meat is tender, about 1 1/2 hrs. 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 possibly 4 batches till they rise to the surface, 2 to 3 min. Using a slotted spoon, transfer the gnocchi to a hot platter and cov
  10. er with foil. Toss the gnocchi with the warm venison sauce and serve immediately.
  11. Yield: 6 serving