RECIPE: Pastrami Steak Strips with Gnocchi

To start, in a small saute pan over medium heat, dry toast peppercorns and coriander seeds until fragrant and a few wisps of smoke are visible. Remove from the heat and allow to cool. Once cooled, lightly crush them in a mortar and pestle or with the back of a heavy pan till they are coarsely ground.

Next, cut the steak strips into bite-sized pieces and remove any silverskin or gristle. In a bowl, sprinkle venison with salt, coat thoroughly with mustard, and then coat with crushed pepper and coriander. Set aside.

Place a medium saucepan over medium heat. Add the bacon and 1/2 Tbsp of oil. Cook until the bacon is just starting to brown and has rendered most of its fat.

Add the onion, carrot, and celery. Saute until the onion has just softened but not browned, adjusting the heat as necessary.

Add the garlic and saute for another minute.

Add the broth, 1/2 cup water, bay leaf and sauerkraut. Bring to a simmer, cover and reduce the heat to maintain a simmer.

In another saucepan, prepare gnocchi according to the package instructions. Once cooked, add gnocchi to the pan with the broth and keep covered.

In a medium heavy saute pan, heat the remaining 1 1/2 Tbsp oil over medium-high heat. When the pan is hot, add the steak strips in one layer. Let cook until nicely browned on the bottom (about 2 minutes) and then toss and cook for 1 min or so on the other side. Remove from the heat.

Remove the bay leaf and check the broth for seasoning, adding salt if necessary. Divide the broth, sauerkraut and gnocchi among 4 bowls and then evenly distribute the cooked steak strips over each bowl. Garnish with a good sprinkling of fresh chopped dill and enjoy!