Gnocchi and venison žgvacet
This is a dish for cold days, when we watch through the window the storm carrying everything in front of us and causing us snow, and we warm ourselves with the warm faces of our loved ones, with a burning fire in the fireplace.
Preparation steps
- * Žgvacet *
- Cut the venison into large pieces. We fry them in oil so that they are fried on all sides. Take out the meat and fry the bacon in the oil, the onion that we have cut into small pieces, the grated carrot, the celery and the chopped parsley. STEW, when the carrots become soft \ "withered \" add slowly flour, then tomato concentrate, rosemary pepper salt. Let it fry lightly and then add the wine, and then when the mixture becomes uniform add the venison. If you need to add a little water to cover the meat, let it cook and add the dried tomatoes and parsley leaves towards the end. before serving, strain the scab, ie pass it through a strainer.
- Gnocchi
- Boiled potatoes, mash. put it on a pile in the shape of a pyramid. make a hole in the middle and add eggs and salt. slowly sprinkle with flour, and make a dough. Depending on the potato, you will be shown the need for flour. When the dough is compact and soft, roll it into a "snake" and cut it with a knife. We put it on a floured surface.
- We cook them in salted water. Cook it for about 5-7 minutes, ie when all the gnocchi are risen.
