House Baratheon: Venison Gnocchi with Kale

In the world I see... you are stalking elk through the damp canyon forests around the ruins of Rockefeller Center. You'll wear leather clothes that will last you the rest of your life. You'll climb the wrist-thick kudzu vines that wrap the Sears Tower. And when you look down, you'll see tiny figures pounding corn, laying strips of venison on the empty car pool lane of some abandoned superhighway.

Tyler Durden, Fight Club.

Awhile back, I acquired several delicious, less common meats, one of which was the yak  I made sambussas out of.  Today's recipe was made with the second of the interesting meats: Venison.  It was incredibly simple to make, delicious, and filling.  If you don't have access to venison, ground bison or lean ground beef would work just as well.  I split the dish into four servings, but it could go farther if you served it with some sides.

What you need:

• 1 lb. ground venison
• 2 bunches Lacinato Kale, torn into pieces, stems removed
• 1 medium sized yellow onion, diced
• 1 lb. Whole Wheat Gnocchi
• 6 oz. can Tomato Paste
• 1 tsp cumin
• 1 tsp red pepper flakes
• Juice of 1/2 lemon
• 3 tbsp olive oil
• 1 tbsp minced garlic
• Salt and pepper, to taste

To begin, season the meat with cumin, red pepper flakes, salt and pepper and let sit while you get everything else going.  If I'm being honest, I probably used more cumin and red pepper than 1 tsp each, but 1 tsp will give you a nice flavor, so you can go with that or add more, whichever is to your liking.  Next, cook the gnocchi according to the directions on the package.  Once it is cooked, drain, toss in 1 tbsp olive oil, and set aside.

Next, heat remaining oil and garlic over medium high heat in a large skillet or wok.  When the garlic is fragrant, add the onions, cooking until they are translucent.  Once your onions are translucent, add the ground meat and tomato paste to the skillet.

Once the meat has browned, add in the kale.  You will have to add the kale bit by bit because it takes up so much room at first, but once it starts to wilt, you can fit everything.

Once all of your kale is stirred in and wilted, pour the gnocchi in, stir everything up, and then enjoy!