Mom's venison stew with homemade gnocchi

Ooooo yes, it takes a lot of time and patience, but if you arm yourself with the mentioned, you will enjoy the wonderful taste of this good old dish ...

Preparation steps

Make a marinade: put the meat in a pot, pour water, add all the ingredients. Leave for two days.
Cut the meat and clean as much of the fat and veins as possible.
In a deeper wider pot, sauté onions, celery and carrots (I mix the vegetables in a multipractice, it's easier and faster). After about 10 minutes, add the meat. Stir. Pour in the water and cook for an hour.
After an hour, add salt and pepper, add and a spoonful of red pepper if desired. Add bay leaf and rosemary.
Drizzle with 2 dcl of white and about 1.5 dcl of red wine (or vice versa if you like a stronger sauce, or just add more red wine). Cook on low heat for another 45 minutes, or until the meat is soft. If it is too thick, add more water and wine, and spices.
If your sauce is thin, finally add a teaspoon of the density dissolved in a little water.
GNOCCHI PREPARATION. Boil the potatoes in their skins, peel them and pass them through a kneader. Add eggs, parmesan, salt, margarine and knead a medium-hard to hard dough with the flour. if it is too soft, the gnocchi will be gooey - so it is better to knead a harder dough). Make balls out of the dough, then pass each one over the grater to form the gnocchi.
In a large pot, boil water with a little oil. In each round of cooking put about 15 pieces of gnocchi and cook them until they float to the surface. Put them on an oval to serve and pour with a little oil.

Serving

Put gnocchi in a plate and pour over venison. Pour a glass of wine over everything;)

Ingredients

MARINADE
water, 2 dcl of wine vinegar, a little salt, a couple of cloves of garlic, three bay leaves, a sprig of rosemary, a pinch of peppercorns
FOR COOKING:2-3 kg of venison (a little leg, a little rib)
3 large ports
3-4 large carrots(grate)
middle head of celery(grate)
salt, pepper, vegeta, a tablespoon of red pepper
2 dcl of white wine
1.5 dcl of red wine
two fresh bay leaves,
a sprig of fresh rosemary
FOR GNOCCHI:
2 kg of red potatoes
4 eggs
3/4 kg of sharp flour
1.1 / 2 teaspoon salt
1 bagparmesan
10 dkg of margarine

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