WILD GNOCCO WITH VENISON RAGOUT

Preparation	1h10'
Difficulty	Medium
Game	Deer
Calories	600 - 700
Activity	M 61’ F83’
People	4
Wine pairing	Valpolicella DOC

Ingredients

G 600 lean venison meat
G 400 type 00 flour
G 400 boiled potatoes
N 3 eggs
N 1 white onion
G 20 butter
Parsley to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 667*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Pour the flour and potatoes, previously mashed in a potato masher, into a bowl and form a hollow. Pour the eggs in the center and knead by hand until you get a homogeneous dough. Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30′.
Mash the dough a bit and cut it, dividing it into equal parts. Form long ropes with the dough about 1 cm wide and cut them into square pieces. Roll them out in a tray with a little flour to prevent them from sticking.
Brown the diced onion in a pan with a little oil. Add the ground venison meat and brown it. Add 1 glass of water and the butter. Cook over low heat for about 10-15’.
Cook the gnocchi in salted boiling water, drain them and place them in the pan with the meat sauce as soon as they rise to the surface.
Sauté for a few minutes and serve with two leaves of fresh parsley.

WILD GNOCCO WITH VENISON RAGOUT

Ingredients

Preparation

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