Stirfry Venison with Gnocchi and fresh Tomato Sauce

• By foodie User Innes Moffat
  More recipes by this foodie >
• Difficulty: Easy
• Course: Main Course
• Serves: 4

Ingredients

Venison and Gnocchi
400 gms of Venison stirfry
1 pkt of gnocci
1 bunch of young spinach leaves well washed, dried
4 small porcini or portabello mushrooms
1 clove crushed garlic
1 medium onion diced
fresh herbs; oregano parsley tarragon and basil,chopped fine
salt pepper

12 cherry tomatoes cut in half
50 mls olive oil
Tomato Sauce
10 very ripe tomatoes
2 tbspn olive oil
1 sliced onion
2 cloves garlic, crushed
1 cup white wine
1 tbspn sugar
and a few drops of white wine vinegar.

Method

Tomato Sauce:
Sweat the onion, add the crushed garlic, then add the remaining ingredients into the pan. Cook slowly for 20 minutes then blend and pass through a strainer to produce a rich and smooth sauce.

Preparation:
In a pan of salted boiling water cook the gnocchi until they float. Remove and set to one side. Season the venison and cook in hot oil briefly. Remove from pan and set aside.
Add the onions, garlic and sliced mushroom to the pan and cook until soft add the herbs and precooked gnocchi, then the spinach and add the tomato sauce, and then the venison.

To Serve:
Toss altogether, serve in bowls and garnish with the cherry tomatoes.