Roasted Rack of Fallow Deer or Lamb with Butternut Squash Gnocchi and a Port Reduction

For the gnocchi:
1 lb russet potatoes
2 lbs butternut squash, cut in half
1-1/2 to 2-1/2 ups all-purpose flour
3 large egg yolks
Kosher salt to taste

Preheat oven to 325° F. In separate pans, roast the potatoes and squash until soft, about 1-1/2 hours. While potatoes and squash are still warm, carefully remove the flesh from the skins, discard the skins, and put the flesh through a potato ricer.

Combine the riced potatoes and squash in a large bowl. Quickly fold in the egg yolks and flour. Add enough flour so that the mixture is fluffy and moist, but not so moist that it sticks to your fingers. Divide the dough into four parts and roll out each part into a cylinder ½ inch in diameter. Cut into 1-inch pieces and then roll on a gnocchi board or the back of a fork.

Bring a large pot of salted water to a brisk simmer. Cook the gnocchi until they float. Remove to an ice bath. When cool, drain on a towel.

For the Port reduction:
½ cup good balsamic vinegar
½ cup honey
2 cups Port
2 cups hearty veal or beef stock
1 shallot, peeled and julienned
6 juniper berries
Small sprig of rosemary
1 tbsp unsalted butter
Kosher salt.

Place the balsamic vinegar, honey, Port, shallots, and juniper berries in a small saucepan. Over medium-high heat, reduce by half. Add the veal stock and reduce by 7 percent.

Add the rosemary. Stir in the butter. When the butter is incorporated, remove and discard the rosemary. Season the sauce with salt. Strain through a fine strainer and keep warm until serving.

For the rack:
One 8 rib rack of fallow deer, approximately 2-1/2 pounds or substitute a rack of young lamb
Kosher salt and fresh ground pepper
Olive Oil

Preheat oven to 450° F. Generously season the rib rack with the salt and pepper. On the stove, sear the rack evenly in the oil over medium-high heat on all surfaces.

Roast in the oven for 15 minutes (this will achieve a beautiful medium-rare rack). Remove from the oven and let the rack rest, covered with aluminum foil, for 5 minutes.

To serve:
While rack is resting, lightly sauté the gnocchi in butter until golden. Place gnocchi on warmed plates. Slice the rack in between each bone and place two chops on each plate. Sauce with the Port reduction and serve immediately.
Serves 4