Venison Stew with Sloe Gin (Printable Version)

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

# What You'll Need:

→ For the Stew

01 - 1.76 lb venison shoulder or stewing venison, cut into 1.25 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
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 - 25.4 fl oz whole milk
16 - 8.5 fl oz water
17 - 5.3 oz polenta
18 - 1.4 oz unsalted butter
19 - 1.76 oz grated Parmesan cheese
20 - Salt, to taste

# How-To Steps:

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

# Tips for Success:

01 -
  • The sloe gin adds a subtle sweetness and depth you won't find in ordinary stews.
  • Venison becomes so tender it practically falls apart on your fork after a slow simmer.
  • Creamy polenta soaks up every bit of that rich, glossy sauce.
  • It feels like something you'd be served in a stone cottage after a long walk in the cold.
02 -
  • Don't rush the browning step, a good crust on the venison means deeper flavor in the final stew.
  • If your polenta seizes up or gets too thick, whisk in a splash of warm milk or stock to loosen it.
  • Taste the stew before serving and adjust the seasoning, venison can handle a generous amount of salt and pepper.
03 -
  • Add a splash of red wine along with the sloe gin for even more complexity and richness.
  • Crush the juniper berries lightly with the back of a spoon to release their oils without letting them overpower the dish.
  • If your polenta starts to spit and bubble, lower the heat and stir more frequently to avoid burns.
  • Let the stew rest for 10 minutes off the heat before serving, the sauce will thicken slightly and cling to the meat beautifully.
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