Venison Stew with Sloe Gin (Printable version)

Rich venison stew with sloe gin and aromatic vegetables served over creamy polenta for a comforting 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, 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 fl oz whole milk
16 - 8.45 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 the olive oil in a large, heavy-based casserole over medium-high heat. Brown the venison cubes in batches, then transfer to a plate and set aside.
02 - In the same pan, add the onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute.
03 - Return the venison to the pan. Pour in the sloe gin and let it bubble for 2 minutes to reduce slightly.
04 - Add the stock, redcurrant jelly, bay leaves, thyme, and juniper berries. Season with salt and pepper to taste.
05 - Bring to a simmer, cover, and cook gently on low heat for 2 hours, stirring occasionally, until the venison is very tender.
06 - While the stew is cooking, heat the milk and water in a saucepan until just simmering.
07 - Gradually whisk in the polenta. Cook over low heat, stirring constantly, for 5-10 minutes or according to packet instructions until thick and creamy.
08 - Stir in the butter and Parmesan. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from the stew. Serve the venison stew hot over creamy polenta.

# Expert Advice:

01 -
  • The venison becomes impossibly tender after a gentle braise, melting on your tongue without that gamey heaviness you might expect.
  • Sloe gin adds a subtle fruity complexity that makes people pause mid-bite and ask what that mysterious flavor is.
  • Creamy polenta beneath soaks up every drop of the rich sauce, turning a simple side into something worthy of the main.
02 -
  • Don't skip the browning step; that caramelized surface on the venison isn't just color, it's flavor that won't happen any other way.
  • The polenta needs constant stirring while cooking because it'll stick to the bottom and burn if you turn your back for too long, creating bitter spots that you can't fix.
03 -
  • Make this a day ahead if you can; the flavors marry overnight and taste even better reheated gently on the stove.
  • If your stew is too thin after cooking, make a slurry of cornstarch and cold water, stir it in, and simmer for another few minutes until thickened.
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