Venison Stew with Sloe Gin (Printer-Friendly)

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

# How To Make It:

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

# Expert Suggestions:

01 -
  • The sloe gin adds a subtle sweetness and complexity you won't get from wine alone, turning an ordinary stew into something memorable.
  • Creamy polenta soaks up every bit of the rich, dark sauce, so nothing goes to waste.
  • It's the kind of dish that makes your house smell like a cozy pub in the countryside.
  • Venison becomes incredibly tender after slow cooking, and the juniper berries bring out its natural gamey sweetness.
02 -
  • Don't skip browning the venison in batches, overcrowding the pan will steam the meat instead of searing it, and you'll lose that deep flavor.
  • If your polenta starts to spit and bubble like a volcano, lower the heat immediately and keep stirring, it thickens fast and can scorch if left alone.
  • Taste the stew before serving and adjust the seasoning, sometimes it needs a pinch more salt or another spoonful of redcurrant jelly to balance the richness.
03 -
  • Crush the juniper berries lightly with the flat of a knife before adding them, it releases their oils and makes the flavor more pronounced.
  • If the stew isn't as thick as you'd like after 2 hours, uncover it and simmer for another 15 minutes to reduce the sauce.
  • Stir the polenta with a wooden spoon in a figure-eight motion, it helps prevent lumps and keeps it smooth.
  • For an extra layer of flavor, add a splash of good red wine along with the sloe gin.
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