Buttered Gnocchi with venison ragu

foto’s deur Le-Andra Schwagele

When I tasted Hermanuspietersfontein’s “Die Martha” one thing came to mind, warm comfort food. This Rhone-style blend has strong characters. You get cinnamon, black olive, mushroom, violets, undertones of soft fruit and then the smooth buttery finish, it is a beautiful wine. I hope you enjoy this pairing and find as much comfort in it as I did.


1 kg venison
4 tablespoons powder beef stock
Olive oil for frying
6 garlic cloves
2 onions chopped
4 tablespoon brown sugar
250 ml Die Martha
1 tin of peeled chopped tomatoes
1 tin of tomato paste
¼ cup of Worcester sauce
4 tablespoons of soya sauce
Handful of fresh thyme
Fresh Gnocchi
50g butter


Sprinkle the meat with the powder beef stock and fry until golden in the olive oil.
Take out the meat and fry the onions, garlic cloves and the tomato paste.
Add the meat, wine, thyme, Worcester sauce, soya sauce, brown sugar and chopped tomatoes.


Place the meat in an oven for 7 hours at 150C or until so soft you can pull it apart. Use a dish with a lid.
Cook the Gnocchi following the instructions on the packet. After they have been cooked mix the butter gently through.

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2019-08-23T07:59:41+02:00 0 Comments

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