Venison Stew with Sloe Gin (Printer-Friendly)

Tender venison in sloe gin with juniper berries, served over creamy polenta. Perfect for cold winter evenings.

# 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
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
18 - 1.4 oz unsalted butter
19 - 1.76 oz grated Parmesan cheese
20 - Salt, to taste

# Direction Steps:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches, approximately 3-4 minutes per batch, then set aside.
02 - In the same pan, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and tomato paste, cooking for an additional minute.
03 - Return venison to the pan. Pour in sloe gin and allow to bubble for 2 minutes to reduce slightly.
04 - Add stock, redcurrant jelly, bay leaves, thyme, and juniper berries. Season generously with salt and pepper.
05 - Bring to a simmer, cover, and cook gently on low heat for 2 hours, stirring occasionally, until venison reaches complete tenderness.
06 - While the stew cooks, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk in polenta. Cook over low heat, stirring constantly, for 5-10 minutes until thick and creamy.
08 - Stir in butter and Parmesan. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from the stew. Ladle venison stew over creamy polenta and serve hot.

# Expert Advice:

01 -
  • The venison becomes so tender it practically falls apart on your fork, soaking up all that sloe gin sweetness.
  • Polenta turns this into a proper hug in a bowl, creamy and comforting without any fuss.
  • It looks impressive but mostly takes care of itself once its in the pot.
  • Leftovers taste even better the next day, which means less work and more flavor.
02 -
  • Do not skip browning the venison in batches, overcrowding the pan will steam the meat instead of searing it and you will lose that crucial caramelized flavor.
  • Taste the stew halfway through and adjust the seasoning, venison can be mild and needs salt and pepper to really come alive.
  • If the sauce is too thin at the end, simmer uncovered for the last 15 minutes to reduce it.
03 -
  • Crush the juniper berries lightly with the back of a spoon to release their oils without turning them into powder.
  • Stir the polenta with a wooden spoon in a figure-eight motion to prevent lumps and keep it smooth.
  • Pair this with a robust red wine like Shiraz or Cabernet Sauvignon, the tannins cut through the richness and make every bite better.
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