Potato Gnocchi with Venison Stew
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Dried Porcini mushrooms |
| 1/4 | c | Olive oil |
| 1 | md | Onion; minced |
| 1/4 | c | Minced Pancetta or bacon (1 ounce) |
| Salt and freshly ground pepper | ||
| 2 1/3 | lb | Boneless venison from the leg or |
| Shoulder, cut into 1-inch cubes | ||
| 1/2 | c | Dry red wine |
| 2 | Bay leaves | |
| 2 | Whole cloves | |
| 1 | Fresh rosemary sprig or 1 teaspoon dried | |
| 2 | tb | Tomato paste |
| 3 1/2 | c | Chicken stock or canned broth |
| Potato Gnocchi |
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