Venison Stew with Sloe Gin (Printable)

Rich venison braised with sloe gin and vegetables, served over creamy Parmesan polenta for a warming winter meal.

# What You'll Need:

→ For the Stew

01 - 1.76 lb venison shoulder or stewing venison, cut into 1.25 inch cubes
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, sliced
05 - 2 celery stalks, diced
06 - 2 garlic cloves, minced
07 - 2 tbsp tomato paste
08 - 5 fl oz sloe gin
09 - 13.5 fl oz beef or game stock, gluten-free
10 - 1 tbsp redcurrant jelly
11 - 2 bay leaves
12 - 2 sprigs fresh thyme
13 - 1 tsp juniper berries, lightly crushed
14 - Salt and freshly ground black pepper to taste

→ For the Polenta

15 - 25.4 fl oz whole milk
16 - 8.5 fl oz water
17 - 5.3 oz polenta, quick-cooking or regular
18 - 1.4 oz unsalted butter
19 - 1.75 oz grated Parmesan cheese
20 - Salt to taste

# How To Make:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until deeply colored, then set aside.
02 - In the same pan, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
03 - Return the venison to the pan. Pour in sloe gin and allow it to bubble for 2 minutes to reduce slightly and mellow the alcohol content.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and freshly ground black pepper.
05 - Bring to a gentle simmer, cover, and cook over low heat for 2 hours, stirring occasionally, until venison is exceptionally tender and the sauce has developed rich, complex flavors.
06 - While the stew braises, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk polenta into the simmering liquid over low heat, stirring constantly for 5-10 minutes until thick, creamy, and smooth.
08 - Stir in butter and grated Parmesan cheese. Season to taste with salt and adjust consistency if needed.
09 - Remove bay leaves and thyme sprigs from the stew. Ladle the venison stew over creamy polenta and serve hot.

# Expert Advice:

01 -
  • The sloe gin adds a layer of complexity you just don't get from wine alone, with a subtle fruitiness that deepens as it simmers.
  • Venison becomes unbelievably tender after slow cooking, and the polenta turns into a creamy, comforting base that feels like a warm hug on a cold night.
02 -
  • Don't rush the browning step, a proper sear on the venison is where half the flavor comes from, and crowding the pan will steam the meat instead of caramelizing it.
  • If the stew looks too thick after an hour, add a splash more stock, but if it's too thin, let it simmer uncovered for the last 20 minutes to reduce.
03 -
  • Make the stew a day ahead if you can, the flavors deepen overnight and reheating it gently on the stove makes it even better.
  • Crush the juniper berries lightly with the back of a spoon before adding them, it releases their piney, aromatic oils into the stew.
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