Venison Stew with Sloe Gin (Printable)

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

# What You Need:

→ For the Stew

01 - 1.75 lb venison shoulder or stewing venison, cut into 1.25 inch cubes
02 - 2 tablespoons olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, sliced
05 - 2 celery stalks, diced
06 - 2 garlic cloves, minced
07 - 2 tablespoons tomato paste
08 - 5 fl oz sloe gin
09 - 1.75 cups beef or game stock
10 - 1 tablespoon redcurrant jelly
11 - 2 bay leaves
12 - 2 sprigs fresh thyme
13 - 1 teaspoon juniper berries, lightly crushed
14 - Salt and freshly ground black pepper to taste

→ For the Polenta

15 - 3.25 cups whole milk
16 - 1 cup water
17 - 5.25 oz polenta
18 - 1.5 oz unsalted butter
19 - 1.75 oz grated Parmesan cheese
20 - Salt to taste

# How to Make It:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Working in batches, brown the venison cubes until deeply colored on all sides, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
02 - In the same casserole, add onion, carrots, and celery. Cook for 5-7 minutes until softened and beginning to caramelize. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
03 - Return the browned venison to the casserole. Pour in the sloe gin and allow to bubble for 2 minutes, scraping up any browned bits from the pan bottom to release additional flavor.
04 - Add the stock, redcurrant jelly, bay leaves, thyme sprigs, and juniper berries. Season generously with salt and pepper. Stir to combine all ingredients.
05 - Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until the venison is completely tender and the cooking liquid has reduced and concentrated in flavor.
06 - While the stew simmers, heat milk and water in a saucepan over medium heat until just beginning to steam. Do not allow to boil vigorously.
07 - Gradually whisk the polenta into the hot liquid in a thin stream while stirring continuously to prevent lumps. Reduce heat to low and cook, stirring frequently, for 5-10 minutes or according to package instructions until the mixture is thick, creamy, and pulls away from the sides of the pan.
08 - Remove from heat and stir in butter and grated Parmesan cheese until fully incorporated. Adjust seasoning with salt as needed.
09 - Remove bay leaves and thyme sprigs from the stew. Spoon creamy polenta into shallow bowls and ladle the venison stew over the top. Serve immediately while hot.

# Expert Advice:

01 -
  • The sloe gin adds a subtle sweetness and wild berry depth you wont find in any ordinary stew.
  • Venison turns so tender after slow cooking that it practically falls apart on your spoon.
  • Creamy polenta soaks up every bit of that dark, glossy sauce.
  • It feels special enough for guests but simple enough for a cold weeknight when you need comfort.
02 -
  • Do not skip browning the venison in batches, overcrowding the pan steams the meat instead of searing it and you lose all that flavor.
  • Stir the polenta constantly or it will stick and scorch on the bottom, creating bitter lumps that ruin the whole batch.
  • If your stew looks too thick after 2 hours, add a splash of stock or water, it should be saucy enough to coat the polenta.
03 -
  • Let the stew rest off the heat for 10 minutes before serving, the sauce thickens slightly and clings to the meat better.
  • If your polenta seizes up or gets too thick, whisk in a little warm milk or water to bring it back to life.
  • Crush the juniper berries gently with the flat of a knife, you want to bruise them just enough to release their oils without turning them to powder.
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