venison gnocchi stroganoff

I just love gifts of little brown bundles of game! I was so pleased when my sweetie came home with ground venison after visiting his buddy the other day! Venison is among my most favourite meats… along with moose, goat and buffalo. I was humming over how to best use this lovely bundle, and I couldn’t say no when the cute “deer deliver boy” requested stroganoff. Plus it gave me a chance to highlight my wonderful home made HP sauce, which is the perfect addition to a meaty sauce.

In a deep cast iron pan begin to brown:

1/2 lb of ground venison

1/2 of a large yellow onion chopped

3 cloves of garlic minced

a little glug of olive oil

let these get a little golden before adding:

1/2 of a large green pepper finely sliced

5 sliced mushrooms

season with:

S+P (heavy on the pepper)

1 tbsp of paprika

a handful of fresh parsley finely chopped

about 2 tbsp of Worcestershire sauce

1/2 cup of my homemade HP sauce

simmer the works in a broth of:

1/2 cup of beer (what ever kind your drinking while you make dinner)

2 cups of water mixed with 1 tbsp potato starch (you could use flour or organic corn starch as a thickener too)

1 bay leaf

Let this all bubble away for about 20 minutes

In a separate pot cook gnocchi’s in boiling water and once they start popping to the top and floating they are ready to strain and add to the pan along with 1 cup of goat milk (or cream). Stir well and allow everything to come to a final low boil, before covering and removing from heat. Let sit for 5 minutes before serving, then garnish with fresh herbs and dig in. This stroganoff  won’t last long so don’t plan for left overs!

enjoy

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