John Myers
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Game with Chilli and Chocolate from Casserole, with Gnocchi
The perfect game with chilli and chocolate from casserole, with gnocchi recipe with a picture and simple step-by-step instructions.
Casserole
- 1 Pc. Vegetable onion
- 2 Pc. Garlic cloves
- 2 Pc. Parsley root
- 2 Pc. Celery sticks
- 6 Pc. Carrots
- 1,25 kg Deer meat
- 3 tbsp Olive oil
- 2 Pc. Dried chilli
- 300 ml Wild fund
- 500 ml Red wine
- 1 Pc. Rosemary sprig
- 4 Pc. Juniper berries
- 100 g Dark chocolate
- 1 pinch Salt
- 1 pinch Pepper
- 6 Pc. Williams Christ pear, canned drained
Gnocci
- 600 g Floury potatoes
- 1 pinch Salt
- 2 Pc. Egg yolk
- 60 g Grated Parmesan
- 3 tbsp Flour
- 3 tbsp Durum wheat semolina
- 1 pinch Nutmeg
- 1 shot Olive oil
- 0,5 bunch Basil
Casserole
- For the casserole, clean the onions, garlic, parsley roots and celery and cut into large cubes. Cut the carrots into strips to serve – and set aside.
- Wash the meat (shoulder or leg, boneless), pat dry and cut into cubes. Heat the olive oil in the casserole and sear the meat all around and then remove it.
- Then roast the vegetables for about 10 minutes. Deglaze with red wine and game stock. Add the meat, rosemary, chillies and juniper berries and slowly bring to the boil. Then grate the chocolate over it and close the casserole with the lid.
- The casserole is first placed in the oven for approx. 60 minutes at a maximum of 150 ° C. Remove after 60 minutes, season with salt and pepper and add the pears.
- Close the pot again and stew for another 60 minutes. If necessary, remove the lid for the last 30 minutes so that the sauce can thicken better.
Gnocci
- For the gnocchi, cook the potatoes for 25-35 minutes, depending on their size, while preheating the oven to 180 ° C. Put the soft-boiled potatoes in the oven for 5 minutes to steam off.
- Then peel the potatoes as hot as possible and press them through the potato press twice. Add the egg yolk, salt and nutmeg, as well as the flour and semolina. Process everything into a smooth part with a wooden spoon.
- Portion the dough and process into finger-thick rolls. Then cut off pieces the size of a hazelnut and roll them over a fork to get the classic gnocchi shape.
- Place the finished gnocchi on a floured baking sheet and from there pour them into lightly boiling water (unsalted, the salt is already in the gnocchi). As soon as the gnocchi rise, lift them out with a slotted spoon and place in a bowl of cold water to quench.
- Then pour over a sieve. Before serving, fry the gnocchi in a pan with a little olive oil until golden brown. Serve in the casserole and garnish with basil.
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