Venison Stew with Sloe Gin (Printable)

Rich venison braised with sloe gin and aromatics, 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 fluid ounces sloe gin
09 - 1.69 cups 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 - 3.17 cups whole milk
16 - 1.06 cups water
17 - 5.3 ounces polenta, quick-cooking or regular
18 - 1.4 ounces unsalted butter
19 - 1.76 ounces 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, approximately 3-4 minutes per batch, then transfer to a plate.
02 - In the same casserole, add onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and tomato paste, cooking for 1 additional minute until fragrant.
03 - Return seared venison to the casserole. Pour in sloe gin and allow it to bubble gently for 2 minutes to reduce slightly and develop deeper flavors.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and pepper.
05 - Bring to a simmer, cover partially, and cook gently over low heat for 2 hours, stirring occasionally, until venison is exceptionally tender and sauce has thickened.
06 - While stew braises, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk polenta into simmering liquid, stirring constantly over low heat for 5-10 minutes until thick and creamy, following package instructions if needed.
08 - Stir in butter and Parmesan cheese. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from stew. Ladle venison stew into serving bowls and top with creamy polenta. Serve immediately while hot.

# Expert Advice:

01 -
  • The sloe gin adds a fruity, floral depth you simply cannot get from wine alone, transforming ordinary stew into something memorable.
  • Venison becomes impossibly tender after slow cooking, soaking up every bit of that rich, aromatic broth.
  • Creamy polenta is the perfect base, soft and buttery, catching every drop of sauce like edible velvet.
02 -
  • Do not skip browning the venison in batches, overcrowding the pan will steam the meat instead of searing it, and you will lose all that rich, caramelized flavor.
  • Taste the stew halfway through and adjust seasoning, venison can be mild and needs enough salt and pepper to bring out its earthy, mineral notes.
  • If the sauce is too thin at the end, simmer uncovered for 10 minutes to reduce it, or whisk in a slurry of cornstarch and water for a quick fix.
03 -
  • Make the stew a day ahead, the flavors deepen overnight and reheating is effortless, just add a splash of stock if it has thickened too much.
  • Crush the juniper berries gently with the flat of a knife to release their oils without turning them to powder, whole berries will not flavor the stew enough.
  • If the stew tastes a bit flat at the end, a tiny splash more sloe gin or a squeeze of lemon juice will wake everything up.
Return