Venison Stew with Sloe Gin (Printable format)

Rich venison stew with sloe gin and juniper berries, served over creamy Parmesan polenta for ultimate winter comfort.

# List of ingredients:

→ 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 olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches, then set aside.
02 - In the same pan, add onion, carrots, and celery. Cook for 5 to 7 minutes until softened. Stir in garlic and tomato paste, cooking for another minute.
03 - Return venison to the pan. Pour in sloe gin and let it bubble for 2 minutes to reduce slightly.
04 - Add 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 venison is very tender.
06 - While stew is cooking, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk in polenta. Cook over low heat, stirring constantly, for 5 to 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 stew. Serve venison stew hot over creamy polenta.

# Expert Suggestions:

01 -
  • The venison becomes so tender it practically melts into the rich, berry-laced sauce.
  • Sloe gin adds a subtle sweetness and depth you won't find in ordinary stews.
  • Creamy polenta soaks up every bit of the glossy, aromatic gravy.
  • It looks impressive but requires nothing more than patience and a heavy pot.
02 -
  • Don't skip browning the venison in batches, crowding the pan will steam the meat instead of searing it.
  • If your sloe gin is very sweet, reduce the redcurrant jelly slightly to keep the balance savory.
  • Stir the polenta constantly or it will form stubborn lumps that no amount of whisking will fix.
  • Let the stew rest for 10 minutes off the heat before serving, the flavors will settle and deepen.
03 -
  • Make the stew a day ahead, the flavors will deepen overnight and the meat will be even more tender when reheated.
  • A splash of red wine added with the sloe gin will give the sauce more body and complexity.
  • Crush the juniper berries lightly with the flat of a knife to release their oils without turning them to powder.
  • Serve with a robust red wine like Shiraz or Cabernet Sauvignon, something with enough weight to match the richness of the dish.
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