Venison Stew with Sloe Gin (Print)

Rich venison stew with sloe gin and juniper berries, served over creamy Parmesan polenta for ultimate winter comfort.

# Ingredients:

→ For the Stew

01 - 1.76 lbs 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

# Directions:

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 5-7 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 cooks, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk in polenta. Cook over low heat, stirring constantly, for 5-10 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.

# Expert Tips:

01 -
  • The sloe gin adds a sophisticated berry depth that makes people pause mid-spoonful wondering what that mysterious flavor is.
  • Venison becomes almost impossibly tender when braised low and slow, shedding its gaminess into something elegant and craveable.
  • Creamy polenta underneath soaks up the richest bits of sauce, turning what could be a heavy stew into something that feels both luxurious and comforting.
02 -
  • If the venison is not tender after two hours, give it another thirty minutes rather than rushing; tough venison is the one true failure of this recipe.
  • Polenta will continue to thicken as it cools, so it should look slightly looser than you'd prefer when you're stirring in the butter and cheese.
  • The sloe gin is not optional unless you're substituting with something equally deep like port or a quality berry liqueur; using regular gin will taste thin and medicinal.
03 -
  • Brown your venison the day before and refrigerate it in an airtight container; the next day, the browning will be easier and the meat will cook more evenly.
  • Taste the stew at the ninety-minute mark and add salt gradually; venison absorbs salt differently than beef, and you might need less than you expect.
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