Venison Stew with Sloe Gin (Printer-friendly)

Rich venison braised with sloe gin, vegetables, and juniper berries, served over creamy Parmesan polenta.

# 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 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 - 1.75 oz grated Parmesan cheese
20 - Salt, to taste

# Directions:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches until deeply colored on all sides, then set aside.
02 - In the same pan, add chopped onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Stir in garlic and tomato paste, cooking for another minute until fragrant.
03 - Return the browned venison to the pan. Pour in sloe gin and let it bubble for 2 minutes to reduce slightly and remove raw alcohol flavor.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season with salt and pepper to taste.
05 - Bring to a gentle simmer, cover, and cook on low heat for 2 hours, stirring occasionally, until venison is very tender and the liquid has reduced slightly.
06 - While the stew cooks, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk in polenta while stirring constantly over low heat for 5 to 10 minutes until thick and creamy, following package instructions if available.
08 - Stir in butter and grated Parmesan cheese. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from the stew. Ladle venison stew over creamy polenta and serve immediately.

# Expert Advice:

01 -
  • The venison becomes so tender it practically dissolves on your fork, and the sloe gin adds a subtle sweetness that feels both elegant and earthy.
  • Creamy polenta is the perfect contrast to the rich, gamey stew, soaking up every bit of that deep, aromatic sauce.
  • It's the kind of dish that makes a cold evening feel like an occasion, even if you're just feeding yourself.
02 -
  • Don't rush the browning of the venison, those caramelized bits on the bottom of the pan are pure flavor and will enrich the entire stew.
  • Stir the polenta constantly as it cooks or it will clump and stick to the bottom of the pan, which makes it grainy instead of smooth.
  • If the stew looks too thick after simmering, add a splash more stock, and if it's too thin, let it simmer uncovered for the last 15 minutes.
03 -
  • Let the venison come to room temperature before browning so it sears evenly and doesn't steam in the pan.
  • Crush the juniper berries gently with the back of a spoon to release their oils without breaking them into tiny bits that are hard to remove later.
  • Taste the stew before serving and adjust the seasoning, a pinch of salt or an extra spoonful of redcurrant jelly can make all the difference.
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