Venison Stew with Sloe Gin (Printer-Friendly)

Tender venison braised with sloe gin and vegetables, served over creamy polenta for ultimate winter comfort.

# What You Need:

→ For the Stew

01 - 1.76 lb venison shoulder or stewing venison, cut into 1.2 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 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 - 1.76 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. Brown venison cubes in batches until deeply caramelized on all sides, approximately 8-10 minutes per batch. Transfer to a plate and set aside.
02 - In the same pan, add chopped onion, sliced carrots, and diced celery. Cook for 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional minute until fragrant.
03 - Return browned venison to the pan. Pour in sloe gin and let it bubble gently for 2 minutes to reduce slightly and burn off alcohol.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and freshly ground black pepper. Stir well to combine all elements.
05 - Bring mixture to a simmer over medium heat. Cover and reduce heat to low. Cook gently for 2 hours, stirring occasionally, until venison is very tender and easily breaks apart with a spoon.
06 - While stew cooks, heat milk and water in a saucepan until just simmering. Avoid boiling to prevent scorching.
07 - Gradually whisk polenta into simmering liquid in a steady stream, stirring constantly to prevent lumps. Cook over low heat, stirring frequently, for 5-10 minutes until thick and creamy.
08 - Stir in butter and grated Parmesan cheese until fully incorporated and smooth. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from finished stew. Spoon creamy polenta into shallow bowls and top with hot venison stew and rich braising liquid.

# Expert Advice:

01 -
  • The sloe gin adds a fruity, botanical depth that makes this stew taste like something from a countryside inn.
  • Tender venison and creamy polenta create a contrast that feels both rustic and elegant.
02 -
  • Do not skip browning the venison in batches, crowding the pan will steam the meat instead of searing it and you will lose that deep flavor.
  • Stir the polenta constantly once it starts to thicken, or it will stick to the bottom and scorch, ruining the creamy texture.
03 -
  • If the stew looks too thin after two hours, uncover it and simmer for another 15 minutes to reduce the sauce.
  • A splash of red wine added with the sloe gin will deepen the flavor even further and add complexity.
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