Braised Venison

Braised Venison with Gnocchi and top with Arrabiata and pesto

Season meat and sear. Put in a pressure cooker with Osso Bocco. When tender, pull out and let rest. Shred over Gnocchi and top with Arrabiata and pesto. Serves 4.

Arrabiata Sauce
1/2 Onion, Chopped
1/4 cup White Wine, dry
2 Garlic Cloves, Minced
1 Tbl Red Pepper Flakes
Tomatoes, peeled & seeded
Salt to taste
Black Pepper to taste
Basil to taste
Vegetable Oil
Chicken Stock

Saute onions. Deglaze with white wine. Add tomatoes and seasonings. Thin with chicken stock. Simmer and serve on top of shredded stew meat.

Pesto Sauce
2 cups Basil, chopped
1/2 cup Parmesan, grated
1/4 cup Oilive Oil
1 Garlic Clove, minced
Salt to taste
Pepper to taste

Add basil and garlic into food processor and pulse. Slowly add the olive oil into the food processor while pulsing. Add salt, pepper and cheese and pulse one last time. Place on top of the Arrabiata Sauce.