Venison & Mushroom Ragù with Kumara Gnocchi
A recipe from New Zealand.
🇳🇿 New ZealandvenisonmushroomragukumaragnocchihighProteingymFoodantiInflammatoryheartHealthyslowCookedfancy
Nutrition (per serving)
520Calories
44 gProtein
48 gCarbs
22 gFat
8 gSugar
850 mgSalt
Ingredients
- 800 g Venison mince or diced shoulder
- 500 g Mixed mushrooms (sliced)
- 250 ml Red wine
- 500 ml Beef stock
- 3 tbsp Tomato paste
- 1 kg Kumara gnocchi (homemade or store)
- 2 sprigs each Fresh thyme & rosemary
- for serving Parmesan
Method
- Brown venison in batches in hot pot with oil. Remove. Sauté mushrooms until golden.
- Return venison, add tomato paste, cook 2 min. Deglaze with wine, reduce by half.
- Add stock, herbs, simmer covered 1.5–2 hours until tender and sauce thickened.
- Cook gnocchi in boiling water until floating. Toss in ragù. Serve with parmesan – rich, high-protein NZ venison ragù over kumara gnocchi.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from New Zealand
Sausage Rolls with Tomato Sauce
160 kcal · 8 g proteinKumara & Chickpea Curry
380 kcal · 14 g proteinOne-Pot Kumara, Cauliflower & Red Lentil Curry
350 kcal · 14 g proteinChicken & Kumara Curry Pie
500 kcal · 38 g proteinGrilled Chicken & Avocado Salad
460 kcal · 38 g proteinKumara & Bean Mash
360 kcal · 14 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.