Stir-fry venison with gnocchi and fresh tomato sauce

Tomato sauce

Sweat the onion and 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 smooth sauce.


In a pan of salted boiling water, cook the gnocchi until they float.  Remove and set to one side.

Season the venison and cook briefly in hot oil. Remove from pan and set aside.

Add the onion, garlic and sliced mushroom to the pan and cook until soft. Add the herbs and precooked gnocchi, then the spinach and tomato sauce. Lastly, add the venison.

To serve

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

Serves 4

Preparation: 20 mins

Time to cook: 20 mins

Stir-fry venison with gnocchi and fresh tomato sauce


Venison and gnocchi

400 gms venison stir-fry
1 pkt of gnocchi
salt and pepper
50 mls olive oil
1 medium onion, diced
1 clove garlic, crushed
4 small porcini or portobello mushrooms, sliced
fresh herbs - oregano, parsley, tarragon and basil, finely chopped
1 bunch of young spinach leaves well washed & dried
12 cherry tomatoes cut in half

Tomato sauce

2 tbsp olive oil
1 onion, sliced
2 cloves garlic, crushed
10 very ripe tomatoes
1 cup white wine
1 tbsp sugar
few drops of white wine vinegar

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