Venison Stew with Sloe Gin (Printable)

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

# What You Need:

→ For the Stew

01 - 1.76 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 - 13.5 fl oz 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 - 25 fl oz whole milk
16 - 8.5 fl oz water
17 - 5.3 oz polenta
18 - 1.4 oz unsalted butter
19 - 1.75 oz grated Parmesan cheese
20 - Salt to taste

# How-To:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches until golden, approximately 3-4 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 the browned venison to the pan. Pour in sloe gin and allow it to bubble for 2 minutes, reducing slightly and incorporating fond from the bottom of the casserole.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season with salt and freshly ground black pepper to taste. Stir to combine all ingredients.
05 - Bring the mixture to a simmer over low heat. Cover with a lid and cook gently for 2 hours, stirring occasionally, until venison is very tender and easily breaks with a spoon.
06 - While the stew is cooking, heat milk and water in a saucepan over medium heat until just simmering. Do not boil.
07 - Gradually whisk polenta into the simmering liquid in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and continue cooking, stirring frequently, for 5-10 minutes until thick and creamy.
08 - Remove from heat and stir in butter and grated Parmesan cheese until fully incorporated. Season with salt to taste.
09 - Remove bay leaves and thyme sprigs from the stew. Serve venison stew hot over creamy polenta, spooning excess sauce over the top.

# Expert Tips:

01 -
  • The sloe gin adds a fruity, floral depth that makes this stew taste nothing like anything you've had before.
  • Venison becomes so tender after slow cooking that it practically dissolves on your tongue.
  • Creamy polenta soaks up every bit of that rich, dark gravy and turns the dish into pure comfort.
  • It feels fancy enough for guests but homey enough to eat in your oldest jumper by the fire.
02 -
  • Don't rush the browning step, a deep sear on the venison creates layers of flavor that carry through the entire dish.
  • If the stew looks too thick during cooking, add a splash of stock or water, venison can tighten up as it cooks.
  • Stir the polenta constantly or it will stick and burn on the bottom, ruining the whole batch.
  • Let the sloe gin reduce properly after deglazing, raw alcohol flavor is harsh and unpleasant.
03 -
  • Make the stew a day ahead, the flavors deepen overnight and reheating is effortless.
  • Use a heavy-based casserole with a tight-fitting lid to keep the moisture in and prevent the stew from drying out.
  • Taste the polenta before serving and adjust the salt, cheese, and butter to your liking, it should be indulgent.
  • If the stew seems too thin at the end, simmer it uncovered for 10 minutes to reduce and thicken the sauce.
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