Loin of Venison with Walnut Gnocchi and Bitter Chocolate sauce

For the walnut gnocchi:

• 12
• 1 venison
• 0 olive oil
• 1 butternut squash
• 0 butter

For the bitter chocolate sauce:

• 500g cooked potatoes
• 75g parmesan
• 75g walnuts
• 1 egg
• 1 egg yolk

• 450g full-bodied red wine
• 150g port
• 900g game stock
• 200g bitter chocolate

Step 1
Remove loins from the bone.

Step 2
Remove all fat and sinew from the loin and cut into 12 equal portions.

Step 3
Season lightly, then cook over fierce heat in a frying pan to seal all sides.

Step 4
Cook the squash in boiling salted water until just cooked and still slightly firm, drain then pan-fry in a knob of butter, and season.

Step 5
Meanwhile, to make the walnut gnocchi, fold all the ingredients together without overworking, roll out into long sausages on a cold worktop dusted with flour.

Step 6
Cut into 2cm pieces and roll off a fork to shape.

Step 7
Cook in salted boiling water and refresh in ice water.

Step 8
Drain; pan-fry in a little oil and a knob of butter, and season.

Step 9
To make the chocolate sauce, deglaze the frying pan with wine and port and reduce by half.

Step 10
Add stock and reduce by half again.

Step 11
Pass through a fine sieve into a clean saucepan, season and a over medium heat whisk in 2 tbsp of butter.

Step 12
Just before serving, whisk in the finely chopped chocolate.

Step 13
Serve the venison with the butternut squash, chocolate sauce, gnocchi, girolles and spinach pan-fried in a little oil and knob of butter.

Step 14
Serve on parsnip purée (optional).