Venison Stew with Sloe Gin (Printer View)

Tender venison in sloe gin sauce with aromatic vegetables, served over creamy Parmesan polenta for ultimate comfort.

# What you'll need:

→ For the Stew

01 - 1.76 lb 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 - 8.5 fl oz water
17 - 5.3 oz polenta, quick-cooking or regular
18 - 1.4 oz unsalted butter
19 - 1.75 oz grated Parmesan cheese
20 - Salt to taste

# Method:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Working in batches to avoid overcrowding, brown venison cubes until caramelized on all sides, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
02 - In the same pan, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
03 - Return browned venison to the pan. Pour in sloe gin and allow to bubble for 2 minutes, stirring gently to incorporate rendered flavors from the pan bottom.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and pepper. Stir until jelly dissolves completely.
05 - Bring mixture to a gentle simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until venison is very tender and sauce has reduced slightly. Adjust seasoning as needed.
06 - While stew simmers, combine milk and water in a saucepan. Heat until just simmering, stirring occasionally.
07 - Gradually whisk polenta into simmering liquid in a steady stream, stirring constantly to prevent lumps. Reduce heat to low and continue stirring constantly for 5-10 minutes until mixture is thick, creamy, and pulls away from pan sides.
08 - Remove from heat. Stir in butter and grated Parmesan cheese until fully incorporated. Adjust salt to taste.
09 - Remove bay leaves and thyme sprigs from stew. Ladle hot venison stew into serving bowls over creamy polenta. Serve immediately.

# Expert Advice:

01 -
  • The sloe gin adds this unexpected sweetness and complexity that makes venison taste less gamey and somehow more like itself.
  • Polenta underneath soaks up every drop of that rich, glossy sauce, so nothing goes to waste.
  • It looks fancy enough to impress but actually gets easier the longer it sits, making it perfect for feeding people when you're tired.
02 -
  • Venison needs slow, gentle cooking to become tender, which means resisting the urge to crank up the heat no matter how impatient you feel.
  • Whisking polenta slowly prevents lumps that'll ruin the texture, and constant stirring stops it from sticking to the bottom and scorching.
  • The sloe gin needs those 2 minutes to bubble and slightly reduce, otherwise the alcohol taste stays sharp instead of melting into something warm and integrated.
03 -
  • Cut your venison into uniform cubes so they cook at the same rate and become tender at the same time.
  • Don't skip browning the meat in batches, because crowding the pan drops the temperature and you'll steam instead of sear.
  • Make the stew a day ahead and reheat it, which lets the flavors settle and deepen even more.
Return