Venison Stew with Sloe Gin (Printable)

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

# What You 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 - 1.75 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 caramelized, then transfer to a plate and 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 an additional minute.
03 - Return venison to the pan. Pour in sloe gin and allow to bubble for 2 minutes to reduce slightly and eliminate alcohol.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, 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 is extremely tender and flesh easily separates.
06 - While stew cooks, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk polenta into simmering liquid. Cook over low heat, stirring constantly, for 5 to 10 minutes until thick and creamy.
08 - Stir in butter and Parmesan cheese. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from stew. Ladle venison stew over creamy polenta and serve immediately.

# Expert Hints:

01 -
  • The venison becomes so tender it falls apart with just a fork, and the sloe gin adds a subtle sweetness that balances the richness without tasting boozy.
  • Polenta turns creamy and buttery, soaking up the dark, glossy sauce in a way that feels indulgent but somehow still comforting.
  • It looks impressive enough for guests but forgiving enough that you can walk away and let it do its thing on the stove.
02 -
  • Do not skip browning the venison in batches, crowding the pan makes the meat steam instead of sear and you lose all that caramelized flavor.
  • If the stew looks dry after an hour, add a splash more stock or water, venison can dry out if the liquid evaporates too fast.
  • Stir the polenta constantly for the first few minutes or it will clump into grainy lumps that never smooth out no matter how hard you whisk.
03 -
  • Add a splash of red wine along with the sloe gin for an even richer, more complex sauce that tastes like you simmered it all day.
  • If the sauce is too thin at the end, uncover the pot and simmer it hard for ten minutes to reduce and concentrate the flavors.
  • Garnish with a small handful of chopped fresh parsley or thyme just before serving, the bright green and fresh flavor cut through the richness in the best way.
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