Venison with Gravy, Mushrooms and Savoy Gnocchi

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Venison with Gravy, Mushrooms and Savoy Gnocchi
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Health Score:
7,9 / 10
45 min.
ready in 3 h.
Ready in


1 kilogram Venison roulade (from the shoulder)
1 onion
2 carrots
200 grams Celery
1 garlic
freshly ground peppers
3 tablespoons vegetable oil
1 tablespoon Tomato paste
250 milliliters Red wine
500 milliliters Game stock
1 bay leaf
½ teaspoon peppercorns
½ teaspoon Juniper berries
1 rosemary
4 thyme
For the gnocchi
500 grams Savoy cabbage
1 shallot
1 tablespoon butter
200 milliliters Whipped cream
For the mushrooms
250 grams Chanterelle
2 tablespoons butter
1 tablespoon finely chopped parsley
For the gravy
2 tablespoons Crème de cassis
1 splash balsamic vinegar
20 grams Dark chocolate

Preparation steps


For the venison, rinse venison and pat dry. Peel onion, carrots, celery and garlic and chop roughly. Season venison with salt and pepper and sear on all sides in 2 tablespoons hot oil. Remove venison from pan, add vegetables and sauté in remaining oil until browned. Stir tomato paste into vegetables, deglaze pan with some red wine and boil down to reduce by half. Add remaining wine and some stock to pan. Return venison to pan with bay leaf, peppercorns, juniper, rosemary and thyme. Cover pan and simmer gently for about 2 hours, repeatedly turning venison and adding more stock to pan.

For the gnocchi, rinse cabbage and chop finely. Peel shallots, chop finely and sauté with cabbage in hot butter. Deglaze pan with cream, season to taste with salt and nutmeg and simmer gently until sauce is smooth and Savoy is soft, about 10 minutes.

Rinse and scrub mushrooms and leave whole or cut into pieces, depending on size. Sauté mushrooms in butter 1-2 minutes. Add parsley to mushrooms and season with salt and pepper.

Remove roast from pan and cover with aluminum foil. For the gravy, strain pan juices and simmer to reduce as desired. Remove pan from heat, stir crème de cassis, balsamic vinegar and chocolate into gravy and season with salt and pepper.

Cut venison into slices and serve with mushrooms and gravy. Form Savoy mixture into gnocchi and serve remaining sauce separately.


Serve with bread dumplings if desired.