Venison Stew with Sloe Gin (Print version)

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

# What You'll Need:

→ 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 fluid ounces sloe gin
09 - 13.5 fluid ounces 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

→ For the Polenta

15 - 25.4 fluid ounces whole milk
16 - 8.45 fluid ounces water
17 - 5.3 ounces polenta
18 - 1.4 ounces unsalted butter
19 - 1.76 ounces grated Parmesan cheese
20 - Salt to taste

# How to Make:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches for even coloring, then set aside.
02 - In the same pan, add onion, carrots, and celery. Cook for 5 to 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 to taste.
05 - Bring to a simmer, cover, and cook gently on low heat for 2 hours, stirring occasionally, until venison is very tender.
06 - While 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 to 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 stew. Serve venison stew hot over creamy polenta.

# Expert Tips:

01 -
  • The sloe gin transforms ordinary stew into something extraordinary with a sweet, tart edge that feels both wild and elegant.
  • Venison becomes meltingly tender after slow cooking, soaking up all the aromatic flavors without any gamey heaviness.
  • Creamy polenta is the perfect canvas, soft and buttery enough to let the bold stew shine without competing.
  • It looks and tastes impressive but requires little more than patience and a good heavy pot.
02 -
  • Don't skip browning the venison in batches, crowding the pan steams the meat instead of searing it and you lose all that deep flavor.
  • If your stew looks too thin after two hours, simmer it uncovered for the last 15 minutes to reduce and concentrate the sauce.
  • Taste the polenta before serving, it needs more salt than you think to balance the richness of the butter and cheese.
03 -
  • Make the stew a day ahead, the flavors deepen overnight and reheating is effortless.
  • A splash of good balsamic vinegar stirred in at the end brightens the whole dish if it tastes a bit flat.
  • Crush the juniper berries gently with the side of a knife, whole ones are too intense and can taste medicinal.
  • If you can't find sloe gin, a mix of gin and blackberry liqueur comes surprisingly close.
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