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INGREDIENTS

Shoulder, cut into 1-inch
1 Fresh rosemary sprig or 1
2 tb Tomato paste
3 1/2 c Chicken stock or canned
Salt
1/2 c Dry Red Wine
2 Cloves
1/4 c olive oil
1/4 c Minced Pancetta or bacon (1
Potato Gnocchi
2 1/3 lb Boneless venison from the
1/2 c Dried Porcini mushrooms
1 md Onion; minced
2 Bay Leaves

Servings

INSTRUCTIONS

Soak the Porcini in 2 cups of hot water until softened, about 30 minutes. 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 the onion and Pancetta saute until golden, about 6 minutes. Season lightly with salt and pepper. Increase the heat to high, add the venison and cook until all the meat juices have evaporated, about 15 minutes. Add the chopped Porcini to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly evaporated. Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered, until the meat is tender, about 1 1/2 hours. 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 4 batches until they rise to the surface, 2 to 3 minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and cov er with foil. Toss the gnocchi with the hot venison sauce and serve immediately. Yield: 6 serving Recipe By : COOKING LIVE SHOW #CL8759 Posted to MC-Recipe Digest V1 #304 Date: Sat, 16 Nov 1996 09:06:28 -0500 From: "Angele and Jon Freeman"

NOTES

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Potato Gnocchi with Venison Stew

Shoulder, cut into 1-inch 
1  Fresh rosemary sprig or 1 
2 tb Tomato paste 
3 1/2 c Chicken stock or canned 
  Salt 
1/2 c Dry Red Wine 
2  Cloves 
1/4 c olive oil 
1/4 c Minced Pancetta or bacon (1 
  Potato Gnocchi 
2 1/3 lb Boneless venison from the 
1/2 c Dried Porcini mushrooms 
1 md Onion; minced 
2  Bay Leaves

Soak the Porcini in 2 cups of hot water until softened, about 30 minutes.  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 the onion and Pancetta saute until golden, about 6 minutes.  Season lightly with salt and pepper. Increase the    heat to high, add the venison and cook until all the meat juices have  evaporated, about 15 minutes.    Add the chopped Porcini to the casserole, along with the wine, bay leaves,  cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly  evaporated.  Stir in the tomato paste and season lightly with salt and pepper. Add the  stock and the reserved mushroom liquid and bring to a boil. Reduce the heat  to moderately low and simmer, partially covered,    until the meat is tender, about 1 1/2 hours. 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 4 batches until they rise to the surface, 2 to 3  minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and  cov    er with foil. Toss the gnocchi with the hot venison sauce and serve  immediately.    Yield: 6 serving  Recipe By     : COOKING LIVE SHOW #CL8759    Posted to MC-Recipe Digest V1 #304    Date: Sat, 16 Nov 1996 09:06:28 -0500    From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

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Nutrition

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Serving Size: 1 Serving (1404g)
Recipe Makes: 1 Servings

Calories: 394
Calories from Fat: 157 (40%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 822.7mg		28 %
Potassium 1768.4mg		47 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 28.4g
Protein 8.1g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 394

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