- 600 gm of fallow venison loin denuded
- 4 small beetroots roasted, peeled and quartered
- 1/2 cup pickled flat leaf parsley leaves
- Handful of radicchio leaves shredded
- Olive oil for cooking
- Salt and pepper
- 250 pls fallow venison or veal stock reduced
- 1 juniper berry crushed/bruised
- 2 medium, large sized Dutch cream or King Edward potatoes
- 1 large egg yolk
- 1 cup of sifted plain flour
- Butter for cooking
Gnocchi – part a
- Steam the potatoes until cooked through. While still hot peel the potatoes and pass through a rice press (a mould used to form shaped blocks of rice for sushi).
- Turn out onto a work suffice and make a well in the middle with 3/4 cup of flour and combine to make dough. Work it as little as possible. More flour may be needed, but the more flour, the heavier the gnocchi.
- Roll out into a thin log and cut into 1 cm pieces.
- Blanch the gnocchi in a pot of boiling salted water. The they rise to the top remove them and add them to an ice bath, remove the gnocchi when they are cold and toss them through some olive oil. Put them aside.
- In a hot skillet put enough olive oil (30 mls) to sear the venison loin. Seal all sides and season with salt and pepper.
- Remove the meat from the stove and rest the meat for 5 minutes. While the meat is resting in the pan turn the meat over once or twice.
Gnocchi – part b
- While the venison is resting, cook the gnocchi.
- Warm a steel or non stick pan on the stove, add the butter and turn up the hear to high.
- Place the gnocchi into the pan and toss around until golden. Remove the pan from heat and fold through the radicchio and parsley.
- Was beetroot, then wrap in foil. Place in pre-heated oven at 160ºC for 30-40 mins.
- When cool, peel the beetroot with hands, and then cut into quarters. Beetroot is ready to use.
- In a small stainless steel pot, bring the stock to the boil, add the juniper berry and roasted beetroot.
- Lower the heat to a gentle simmer and reduce by half.
- Slice the venison loin and divide between 4 main course plates.
- Place the pan-fried gnocchi around the plate and finish with the beetroot sauce.