Polenta Gnocchi with Venison Ragù

Venison Ragù

• 1.1–1.3 lb venison (roe deer) shoulder, cubed (500–600 g)
• 0.9 oz carrot, finely chopped (25 g)
• 0.9 oz celery, finely chopped (25 g)
• 1.8 oz onion, finely chopped (50 g)
• 2–3 tablespoons olive oil
• 2 teaspoons tomato paste
• ⅔ cup full-bodied red wine (150 ml)
• 1½ cups hot beef or game broth (350 ml)
• Fresh herbs (rosemary, thyme, sage), to taste
• ½ garlic clove, crushed
• 3–4 juniper berries
• Salt and black pepper, to taste
• 0.3 oz dried porcini mushrooms, soaked and chopped (8 g)

Polenta Gnocchi

• 1.1 lb cold, firm polenta (500 g)
• 4.2 oz all-purpose flour (120 g)
• 1 large egg
• 1.1 oz grated Parmigiano or Grana cheese (30 g)
• Fine salt and black pepper, to taste

Venison Ragù

1. Heat the olive oil in a heavy pot over medium heat. Add the venison cubes and brown them well on all sides. Remove and set aside.

2. In the same pot, add the carrot, celery, onion, and the soaked, chopped porcini mushrooms. Sauté until softened.

3. Add the fresh herbs, juniper berries, tomato paste, and garlic. Return the venison to the pot and stir well.

4. Pour in the red wine and let the alcohol cook off over high heat for a few minutes.

5. Add the hot broth and the strained porcini soaking water. Bring to a boil, then lower the heat, cover, and simmer gently for 1½–2 hours, stirring occasionally.

6. Season with salt and pepper and cook until the meat is very tender.

Polenta Gnocchi

1. In a bowl, combine the cold polenta, flour, egg, and grated cheese. Season with salt and pepper.

2. Knead until the dough is smooth and fairly firm. If sticky, add a little more flour.

3. On a floured surface, roll the dough into logs about ½–¾ inch thick. Cut into ¾–1 inch pieces and, if desired, shape with a fork.

4. Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then remove with a slotted spoon.

5. Serve the polenta gnocchi topped generously with the venison ragù and finish with extra grated cheese.