Venison Stew with Sloe Gin (Print Version)

Rich venison braised with sloe gin, vegetables, and juniper berries, served over creamy Parmesan polenta.

# What You'll Need:

→ 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

→ 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 - 1.75 oz grated Parmesan cheese
20 - Salt to taste

# Cooking Steps:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches, approximately 3-4 minutes per batch, then 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 the browned venison to the casserole. Pour in sloe gin and allow it to bubble for 2 minutes to reduce slightly, scraping any browned bits from the bottom.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and freshly ground black pepper.
05 - Bring the mixture to a simmer, then cover with a lid. Reduce heat to low and cook gently for 2 hours, stirring occasionally, until venison is very tender and easily breaks apart.
06 - While the stew cooks, heat milk and water in a saucepan until just simmering. Do not allow to boil vigorously.
07 - Gradually whisk polenta into the simmering liquid in a steady stream, stirring constantly to prevent lumps. Cook over low heat, stirring constantly, for 5-10 minutes until thick and creamy, following package instructions if provided.
08 - Remove from heat and stir in butter and grated Parmesan cheese until fully incorporated. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from the stew. Ladle hot venison stew over creamy polenta and serve immediately.

# Expert Advice:

01 -
  • The sloe gin adds a fruity warmth that balances the richness of the venison without being sweet or cloying.
  • Polenta turns silky and comforting, soaking up every bit of the dark, glossy sauce.
  • It looks and tastes impressive but is mostly just patient simmering, not tricky technique.
  • Leftovers get even better as the flavors settle and deepen overnight.
02 -
  • Don't skip browning the venison in batches, overcrowding the pan will steam the meat instead of searing it and you'll lose all that caramelized depth.
  • If your stew looks too thin after 2 hours, simmer it uncovered for the last 15 minutes to reduce the sauce.
  • Taste the stew before serving and adjust the seasoning, game meat often needs more salt than you think.
03 -
  • Add a splash of good red wine along with the sloe gin for even more depth and complexity in the sauce.
  • If the polenta starts to stiffen as it sits, whisk in a little warm milk to bring it back to creamy life.
  • Garnish with fresh thyme or parsley just before serving for a pop of color and freshness.
  • Pair this with a robust red wine like Shiraz or Cabernet Sauvignon to match the richness of the venison.
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