Venison Stew with Sloe Gin (Print)

Tender venison in sloe gin sauce with aromatic vegetables, served over creamy Parmesan polenta for ultimate comfort.

# Components:

→ 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, gluten-free
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, quick-cooking or regular
18 - 1.4 oz unsalted butter
19 - 1.76 oz grated Parmesan cheese
20 - Salt, to taste

# Directions:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches until caramelized on all sides, approximately 8-10 minutes total. Transfer to a plate and set aside.
02 - In the same casserole, add chopped onion, sliced carrots, and diced celery. Cook for 5-7 minutes until vegetables soften and begin to caramelize. 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 gently for 2 minutes, stirring occasionally to incorporate the caramelized bits from the pan bottom.
04 - Add beef or game stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and freshly ground black pepper. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a gentle simmer, then reduce heat to low. Cover with a lid and cook for 2 hours, stirring occasionally, until the venison is exceptionally tender and the sauce has thickened and deepened in flavor.
06 - While the stew braises, heat milk and water in a saucepan over medium heat until the mixture reaches a gentle simmer. Do not allow it to boil aggressively.
07 - Gradually whisk polenta into the simmering liquid in a steady stream, stirring continuously to prevent lumps from forming. Reduce heat to low and cook for 5-10 minutes, stirring constantly, until the polenta thickens significantly and pulls away from the pan sides.
08 - Remove from heat and stir in unsalted butter and grated Parmesan cheese until fully incorporated and creamy. Adjust seasoning with salt to achieve desired flavor balance.
09 - Remove bay leaves and thyme sprigs from the stew. Ladle the hot venison stew into serving bowls over the creamy polenta. Serve immediately while both components are at optimal temperature.

# Expert Advice:

01 -
  • The sloe gin adds a dark, subtle sweetness that makes venison feel less intimidating and genuinely exciting.
  • You can walk away for two hours once it hits the simmer, which means real time to breathe on a winter day.
  • Creamy polenta soaks up every drop of that gorgeous sauce like it was made for this exact moment.
02 -
  • Don't skip browning the venison—it's not extra work, it's where all the depth lives.
  • Keep the stew temperature gentle or the meat toughens instead of tenderizes; low and slow is genuinely important here.
  • If your polenta isn't thick enough by the end, keep cooking it; undercooked polenta tastes starchy and ruins the whole dish.
03 -
  • Always taste the stew fifteen minutes before you plan to serve it so you can adjust salt and seasoning when it matters.
  • If the sauce seems too thin at the end, mix a teaspoon of cornstarch with cold water and stir it in while the stew simmers for a minute—it'll thicken without cooking any longer.
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