By Chris Eberhart
Potato noodles are great stuff, and in case you weren’t aware of this: Gnocchi are the Italian version of the potato noodle. This recipe is simply an Italian twist added to venison filet. The main focus is the complementary taste nuances added by matching venison to gnocchi, tomatoes, Portobello mushrooms, shallots, parsley, garlic, and game stock. And you can’t forget the olive oil.
Ingredients: A pound or two of venison tenderloin or back strap, about a pound of Portobello mushrooms (original recipe calls for royal trumpet mushrooms – pleurotus eryngii – which I couldn’t find in Michigan in January), about the same amount of tomatoes, gnocchi (I used store bought gnocchi for this dish, but have made potato noodles, and will get the recipe up soon.) 2 shallots, 1 cup of fresh chopped parsley, 1 garlic clove, salt, pepper, 1 cup of game stock, olive oil.
2. Sautee the garlic in a copious amount of olive oil and then add the shallots and let go until they turn glassy. Add the mushrooms and tomatoes and let simmer for a while. Add the game stock, parsley, salt and pepper to taste, and let simmer until the stock is reduced and absorbed by the mushrooms.
3. While to tomatoes and mushrooms are simmering season your venison with salt pepper, and perhaps a little ground juniper, and seer in olive oil in a separate pan. A couple minutes on each side should suffice. At the same time drop the gnocchi in boiling water and let boil for 4-5 minutes until they float to the top. Pour the gnocchi through and colander to strain and add them to the pan with the mushrooms and tomatoes. Thoroughly mix to coat the gnocchi.
4. Serve on a warmed plate. Acorn squash rounded out this meal for me. (Cut acorn squash in half, remove seeds with a spoon, place face down on aluminum foil on a cookie pan, and bake at 350 degrees Fahrenheit for 45 minutes) Enjoy!