Ingredients

1kg Floury potatoes
350g Plain flour
2 eggs beaten
1 large handful of wild garlic leaves finely chopped
500g Venison
2 Carrots and 2 Onions finely chopped
1 tsp of Juniper berries
500ml dark meat stock

Method

Serves 2. Ragu: Brown 500g cubed venison in batches. Fry carrot, 2 onions and 2 garlic cloves until soft. Add meat back, 2 tbsp tomato puree, thyme, rosemary, 1 tsp juniper berries and 500ml dark stock. Bake covered at 180C for 2 hours. Gnocchi: Bake 1kg floury potatoes until cooked. Scoop out insides, add 350g plain flour, 2 beaten eggs, 1 large handful finely chopped wild garlic, large pinch salt. Bring together into dough. Roll into sausages and cut into 2cm pieces. Cook in boiling salted water until they float. Serve with ragu.