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Roasted Rack of Fallow Deer or Lamb

with Butternut Squash Gnocchi & a Port Reduction

Chef Steve Tevere | Meadowood, St .Helena, CA

Yield: Serves 4

Wine Pairing:

Butternut Squash Gnocchi

Preparation

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.

Port Reduction

Preparation

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.

Roasted Rack of Fallow Deer or Lamb

Preparation

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.