Sweet potato gnocchi complements the rich, game flavours of venison, whilst paprika and fresh chilli give this dish a subtle warmth.
Ingredients
- 1 butternut squash
- Olive oil
For the gnocchi:
- 750 g26½ oz sweet potato
- 2 egg yolks
- 125 g4½ oz flour
- 55 g2 oz freshly grated parmesan
- 2x 400 g14 oz pieces of venison fillet
- Sea salt
- 2 tbsp sweet paprika
- 2 tbsp crushed black peppercorns
- 100 g3½ oz butter
- 12 sage leaves
To serve:
- Savoy cabbage
- red chilli, finely chopped
- 50 g1¾ oz butter
Method: How to make Venison fillet with sweet potato gnocchi, roasted squash and spicy cabbage
Preheat the oven to 200C/Gas mark 6.
Peel the butternut squash and cut it into thick slices, reserving the seeds for garnish. Toss the slices of squash in a little olive oil and seasoning, then place them on a baking tray and roast for 40-50 minutes, until tender.
Clean the pulp off the squash seeds and dry them thoroughly. Line a baking tray with parchment, scatter the seeds on the tray and drizzle with a touch of olive oil. Roast the seeds for a few minutes in the oven until they are golden.
For the gnocchi:
Peel and roughly chop the sweet potatoes. Boil in salted water until tender, then drain well. While they are still warm, pass the sweet potatoes through a ricer.
Mix the egg yolks into the sweet potato, followed by the flour and parmesan. Season, then bring the mixture together until it resembles a dough. Allow this to rest for 5 minutes.
Roll the gnocchi mixture into a sausage shape, two centimetres in diameter. Cut this into 3 cm pieces, place on a baking tray and cover with a damp towel until you are ready to cook them.
For the venison and vegetables:
Rub the venison with a little olive oil and sea salt, then dust the fillets with paprika and roll in crushed peppercorns. Sear the meat in a large frying pan with a little olive oil, then transfer to the oven for 10-12 minutes, or until cooked to your liking
When the venison is cooked, remove it from the oven and leave to rest. Meanwhile, drop the gnocchi into a large pan of salted boiling water. Cook until they have all risen to the surface of the water, then drain.
While the gnocchi are cooking, melt the butter in a wide pan and add the sage leaves. Let the butter foam a little and the sage become fragrant. Toss the gnocchi into the sage butter once they are cooked.
Shred the cabbage finely and blanch in boiling water. Drain when tender, then toss with the chilli and butter.
Serve slices of venison on a bed of cabbage and roast squash. Arrange the gnocchi around the edge of the plate, drizzle with extra sage butter and scatter with the toasted squash seeds.
