Polenta Gnocchi with Venison Ragù – Rustic Italian Comfort Food
Discover how to make polenta gnocchi with venison ragu: a simple recipe for a hearty mountain first course featuring flavorful game.
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Cooking tools:
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen scale
- Stove
- Ladle
- Pot
- Colander
- Fork
- Gnocchi board
- Measuring cup
- Grater
- Wooden spoon
- Fine-mesh sieve
- Slotted spoon
- Serving platter
Ingredients
- Polenta (already cooked) 2 cups
- Type 00 flour 1 cup
- Parmigiano Reggiano PDO cheese 1.1 oz
- Eggs large 1
- Fine salt to taste
- Black pepper to taste
- Roe deer shoulder 1.1 lbs
- Yellow onions 0.3 cup
- Carrots 1 oz
- Celery ¼ cup
- Dried mushrooms porcini mushrooms 0.3 oz
- Garlic ½ clove
- Meat broth hot 1 ½ cup
- Red wine full-bodied 1 glass
- Tomato paste 2 tsp
- Juniper berries 4
- Rosemary 3 sprigs
- Sage 4 leaves
- Bay leaves 1 leaf
- Extra virgin olive oil to taste
- Parmigiano Reggiano PDO cheese to taste
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