Venison Stew with Sloe Gin (Printable version)

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

# What You Need:

→ 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 - 8.45 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

# Step-by-step guide:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until deeply seared on all sides, approximately 3-4 minutes per batch. Transfer browned venison 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 are 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 for 2 minutes, stirring occasionally to deglaze the pan and reduce the alcohol slightly.
04 - Add beef or game stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season with salt and freshly ground black pepper to taste. Stir to combine all ingredients.
05 - Bring the mixture to a gentle simmer over medium heat, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until venison is extremely tender and sauce has reduced and thickened.
06 - While the stew simmers, heat milk and water in a saucepan until just simmering. Do not allow to boil vigorously.
07 - Gradually whisk polenta into the simmering liquid, stirring constantly to prevent lumps from forming. Reduce heat to low and continue stirring constantly for 5-10 minutes until polenta is thick, creamy, and pulls away from the pan sides.
08 - Remove polenta from heat and stir in butter and grated Parmesan cheese until fully incorporated. Season with salt to taste.
09 - Remove bay leaves and thyme sprigs from the stew. Spoon creamy polenta into serving bowls and ladle venison stew with its rich sauce over the top. Serve immediately while piping hot.

# Expert Tips:

01 -
  • The venison becomes so tender it practically dissolves on your tongue, while the sloe gin adds a subtle fruity warmth that feels festive without being sweet.
  • It's the kind of dish that makes your kitchen smell like a cozy country inn, rich and inviting, and it tastes even better the next day.
02 -
  • Don't skip browning the venison in batches, crowding the pan will steam the meat instead of caramelizing it, and you'll lose all that deep flavor.
  • If your stew looks too thin after two hours, uncover it and simmer for another 15 minutes to reduce the sauce, it should coat the back of a spoon.
03 -
  • Lightly crush the juniper berries with the flat of a knife before adding them, it releases their oils and makes the flavor much more pronounced.
  • If the polenta starts to spit and bubble as it cooks, lower the heat and keep stirring, it's worth the effort for that creamy, lump-free texture.
Go back