Venison Shoulder and Pumpkin Sage Gnocchi
Venison shoulder and pumpkin sage gnocchi is a recipe with fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 kg venison shoulder (boneless)
- Salt
- Pepper (freshly ground)
- wild seasoning
- 4 tbsp plant oil
- 350 ml dry red wine
- 500 ml game stock
- 3-4 tbsp cassis liqueur
- 1 tsp cornstarch (optional)
- 500 g waxy potatoes
- 250 g pumpkin flesh (e.g., Hokkaido)
- 2 egg yolks
- 50 g cornstarch
- 100 g semolina (add more if needed)
- Salt
- Pepper (freshly ground)
- flour (for working)
- 60 g Butter
- 1 pinch nutmeg
- a handful fresh sage leaves
Instructions
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1.
Preheat the oven to 200°C (400°F) with upper and lower heat.
-
2.
Peel the onion and dice finely. Rinse the meat, pat dry, and rub with salt, pepper, and wild seasoning. In a roasting pan, brown the meat all over in hot oil. Remove it, set aside, and sauté the onion cubes in the drippings. Gradually pour in the red wine, reducing repeatedly. Stir in the stock and bring to a boil once. Return the meat, close the pan, and braise in the oven for about 1.5 hours, turning halfway through.
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3.
Meanwhile, wash, peel, and cube the potatoes and pumpkin into equal pieces. Steam until tender, about 15 minutes. Pass through a potato masher into a bowl and let cool slightly.
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4.
Add the egg yolks, cornstarch, semolina, salt, and pepper to the mash and knead quickly into a smooth dough that is slightly pliable but not sticky. If too soft, add more semolina. Divide the dough into four parts, roll each into long logs about 3 cm in diameter, cut into ~2 cm pieces, shape between palms into ovals, then press with a fork to create the classic gnocchi pattern. Let rest on a floured surface.
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5.
Take the meat from the pan and keep warm. Strain the sauce and stir in the liqueur. If desired, thicken with cornstarch mixed in cold water, seasoning with salt and pepper.
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6.
Cook the gnocchi in plenty of simmering salted water for about 5 minutes until they rise to the surface. In a small pan, melt butter, add grated nutmeg, sage leaves, and toss the drained gnocchi until coated.
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7.
Serve the meat with sauce and gnocchi.
