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Ingredientes
- 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)
- Â Â Salt and freshly grnd pepper
- 2Â 1/3 lb Boneless venison from the leg or possibly
- Â Â 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
- 3Â 1/2 c. Chicken stock or possibly canned broth
- Â Â Potato Gnocchi
Direcciones
- Soak the Porcini in 2 c. of warm water till softened, about 30 min.
- 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 in the onion and Pancetta saute/fry till golden brown, about 6 min.
- Season lightly with salt and pepper. Increase the
- heat to high, add in the venison and cook till all the meat juices have evaporated, about 15 min.
- 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.
- 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,
- 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
- er with foil. Toss the gnocchi with the warm venison sauce and serve immediately.
- Yield: 6 serving
