Feast on venison and gnocchi bake … and Fleur Du Cap Laszlo

My food and wine friend Elmarie Berry’s Good Food blog at www.elmarieberry.com offers a wealth of wonderful recipes to satisfy even the most educated palate. This delicious layered dish of gnocchi, venison and a creamy sauce with golden mozzarella pairs perfectly with Fleur Du Cap Laszlo, a full-bodied complex wine of four classical varieties, Merlot, Cabernet Sauvignon, Petit Verdot and Cabernet Franc. It is super quick and easy, but with no compromise on the taste.


Serves 4-6


500g Italian potato gnocchi

500g Venison Mince

1 onion – finely chopped

1 tin (410g) Tomato Puree

2 cloves of garlic – finely chopped

2 teaspoons of brown sugar

125ml Laszlo red wine


This wonderful dish’s “soul mate”!

Creamy sauce

1 cup cream

1 tub 250g creamed cheese – room temperature

½ cup milk

1 cup Mozzarella – grated


Fry the chopped onion in some olive oil until translucent and soft.  Add the mince and garlic and fry until golden brown.

Add the tomato puree, red wine and sugar.

Simmer for 30 minutes.

While the venison is simmering, pre-heat the oven to 200C.

Bring a medium-sized pot of salted water to the boil.  Empty gnocchi into the pot of boiling water and bring back to the boil.

Simmer the gnocchi for 2 minutes or until it floats to the top stirring occasionally.

Drain and transfer them to a big oven proof dish or individual dishes.

Spoon the venison on top of the gnocchi.

To make the creamy sauce, combine all the ingredients and pour the sauce over the meat.

Bake for 20 minutes or until golden brown.



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