Venison Stew with Sloe Gin (Printable)

Tender venison braised with sloe gin and vegetables, served over creamy Parmesan 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 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 fluid ounces sloe gin
09 - 13.5 fluid ounces beef or game stock, gluten-free
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 - 25.4 fluid ounces whole milk
16 - 8.5 fluid ounces water
17 - 5.3 ounces polenta, quick-cooking or regular
18 - 1.4 ounces unsalted butter
19 - 1.76 ounces 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 golden, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
02 - In the same casserole, add chopped onion, carrots, and 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 allow it to bubble for 2 minutes to reduce slightly and enhance the depth of flavor.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and freshly ground black pepper.
05 - Bring mixture to a simmer, cover the casserole, and reduce heat to low. Cook gently for 2 hours, stirring occasionally, until venison is exceptionally tender and the sauce has developed rich, concentrated flavors.
06 - While stew cooks, heat milk and water in a saucepan until just simmering. Avoid boiling to prevent scorching.
07 - Gradually whisk polenta into the simmering liquid in a thin, steady stream to prevent lumping. Cook over low heat, stirring constantly, for 5-10 minutes until thick, creamy, and pulling away from the pan sides.
08 - Stir in unsalted butter and grated Parmesan cheese until fully incorporated. Season with salt to taste.
09 - Remove bay leaves and thyme sprigs from the finished stew. Divide creamy polenta among serving bowls and ladle venison stew generously over the top. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The venison becomes so tender it practically melts, and the sloe gin adds a fruity depth you won't find in ordinary stews.
  • Polenta turns this into a proper meal that sticks to your ribs without feeling heavy or boring.
  • It's impressive enough for guests but forgiving enough that you can walk away and let it do its thing.
02 -
  • Don't skip browning the venison in batches, overcrowding the pan will steam the meat instead of giving it that deep, caramelized crust.
  • If the stew looks too thin after 2 hours, simmer it uncovered for the last 15 minutes to thicken the sauce naturally.
  • Polenta can seize up quickly, so keep stirring and add a splash more milk if it gets too thick before you're ready to serve.
03 -
  • Add a splash of red wine along with the sloe gin for an even richer, more complex sauce.
  • If you want a thicker stew, mash one or two of the cooked carrot pieces into the sauce, it'll thicken naturally without adding flour.
  • Use a mix of butter and olive oil when browning the venison, it raises the smoke point and adds extra flavor.
  • Serve with a robust red wine like Shiraz or Cabernet Sauvignon to match the bold, earthy flavors of the dish.
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