Venison Stew with Sloe Gin (Print Version)

Tender venison braised with sloe gin and vegetables, served over creamy Parmesan polenta for ultimate winter comfort.

# What You'll Need:

→ For the Stew

01 - 1.76 lb venison shoulder or stewing venison, cut into 1.2 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, quick-cooking or regular
18 - 1.4 oz unsalted butter
19 - 1.8 oz grated Parmesan cheese
20 - Salt, to taste

# How to Make It:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until deep golden color develops, then transfer to a plate.
02 - In the same pan, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
03 - Return the venison to the pan. Pour in sloe gin and allow it to bubble for 2 minutes to reduce slightly and burn off excess alcohol.
04 - Pour in stock, add redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and pepper. Stir to combine.
05 - Bring to a simmer, then cover and cook gently on low heat for 2 hours, stirring occasionally, until venison is very tender and the sauce has deepened in color.
06 - While stew cooks, heat milk and water in a saucepan until just simmering. Maintain steady temperature without boiling.
07 - Gradually whisk in polenta while stirring constantly to prevent lumps. Cook over low heat for 5-10 minutes, stirring continuously, until thick and creamy.
08 - Stir in butter and grated Parmesan cheese. Season to taste with salt. Remove from heat and keep warm.
09 - Remove bay leaves and thyme sprigs from the stew. Divide creamy polenta among serving bowls and ladle venison stew generously over the top.

# Additional Tips::

01 -
  • The sloe gin adds a fruity depth that balances the richness of venison without overpowering it.
  • Polenta turns creamy and golden, soaking up every bit of the stew like edible velvet.
  • Its a one-pot wonder that gets better the longer it sits, making leftovers feel like a gift.
  • The scent alone will make everyone wander into the kitchen asking whats for dinner.
02 -
  • Dont skip browning the venison in batches, overcrowding the pan creates steam instead of a crust and youll lose all that deep flavor.
  • If the stew looks too thin after two hours, uncover it and let it simmer for another 15 minutes to reduce the liquid.
  • Polenta can seize up fast, so keep stirring and add a splash of warm milk if it gets too thick.
03 -
  • Crush the juniper berries just before adding them so their oils are fresh and potent, it makes a noticeable difference.
  • Let the stew rest off the heat for ten minutes before serving, the flavors settle and the sauce thickens just a bit more.
  • If youre making this for a crowd, double the recipe and use a large Dutch oven, it reheats like a dream and tastes even better the next day.
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