Venison Stew with Sloe Gin and Polenta (Print Version)

A rich, warming winter stew featuring tender venison, aromatic vegetables, and sloe gin, served over creamy polenta.

# What You'll Need:

→ For the Stew

01 - 1.75 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 fluid ounces sloe gin
09 - 13.5 fluid ounces 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 fluid ounces whole milk
16 - 8.5 fluid ounces water
17 - 5.3 ounces polenta, quick-cooking or regular
18 - 1.4 ounces unsalted butter
19 - 1.75 ounces grated Parmesan cheese
20 - Salt to taste

# Steps to Follow:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until richly colored, approximately 3-4 minutes per batch. 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 to bubble gently for 2 minutes to reduce slightly and cook off some alcohol.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries to the casserole. Season generously with salt and freshly ground black pepper. Stir until jelly dissolves.
05 - Bring the stew 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 the sauce has concentrated.
06 - While the stew cooks, heat milk and water in a saucepan until just simmering. Gradually whisk in polenta in a steady stream, stirring constantly to prevent lumps from forming.
07 - Continue cooking polenta over low heat, stirring constantly, for 5-10 minutes or according to package instructions until thick, creamy, and pulling away from the sides of the pan.
08 - Remove from heat and stir in butter and grated Parmesan cheese. Season to taste with salt. Keep warm until ready to serve.
09 - Remove bay leaves and thyme sprigs from the stew. Ladle venison stew into bowls and serve hot over creamy polenta. Garnish with fresh parsley or thyme if desired.

# Additional Tips::

01 -
  • The sloe gin adds a layer of berry sweetness that balances the earthy richness of venison beautifully.
  • It turns a humble cut of game into something luxurious without fussy technique or hard-to-find ingredients.
  • The creamy polenta soaks up every bit of sauce, making each spoonful comforting and complete.
  • It fills your home with a scent so inviting that everyone gravitates to the kitchen before dinner is even ready.
02 -
  • Do not skip browning the venison in batches, overcrowding the pan steams the meat instead of searing it and you lose that essential depth of flavor.
  • Taste the stew before serving and adjust seasoning, venison can be quite lean and sometimes needs a pinch more salt or a dash of acid to bring everything into balance.
  • If your polenta starts to thicken too fast, add a splash more warm milk or water and keep stirring, it should be pourable, not stiff.
03 -
  • Make the stew a day ahead, it tastes even better after the flavors have had time to marry and the meat becomes even more tender when gently reheated.
  • A splash of good balsamic vinegar or a squeeze of lemon juice at the end can brighten the whole dish if it feels too rich or one note.
  • Save any leftover stew and toss it with pappardelle the next day, it clings to wide noodles beautifully and feels like a completely new meal.
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