Venison Stew with Sloe Gin (Printer-Friendly)

Tender venison stew with sloe gin and aromatic vegetables, served over creamy Parmesan polenta for ultimate comfort.

# What You Need:

→ For the Stew

01 - 1.75 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 - 13.5 fluid ounces 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 - 25 fluid ounces whole milk
16 - 8.5 fluid ounces water
17 - 5.25 ounces polenta, quick-cooking or regular
18 - 1.4 ounces unsalted butter
19 - 1.75 ounces grated Parmesan cheese
20 - Salt to taste

# How-To Steps:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until deeply caramelized, approximately 3-4 minutes per batch. Set aside on a plate.
02 - In the same pan, add chopped onion, sliced carrots, and diced celery. Cook for 5-7 minutes until vegetables begin to soften. Stir in minced garlic and tomato paste, cooking for an additional minute until fragrant.
03 - Return the browned venison to the pan. Pour in sloe gin and allow to bubble gently for 2 minutes to reduce slightly and remove alcohol bitterness.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and juniper berries to the pan. Season generously with salt and freshly ground black pepper.
05 - Bring to a simmer, cover partially, and cook gently on low heat for 2 hours, stirring occasionally, until venison is extremely tender and flesh easily breaks apart with a spoon.
06 - While stew cooks, heat milk and water in a saucepan until just simmering. Avoid allowing liquid to boil vigorously.
07 - Gradually whisk polenta into simmering liquid to prevent lumping. Cook over low heat, stirring constantly with a wooden spoon, for 5-10 minutes until thick and creamy with no grainy texture.
08 - Stir in butter and grated Parmesan cheese until fully incorporated and melted. Season to taste with additional salt.
09 - Remove bay leaves and thyme sprigs from stew. Ladle hot venison stew over creamy polenta in shallow bowls. Serve immediately.

# Helpful Hints:

01 -
  • The sloe gin adds a subtle sweetness and depth that you just don't get from wine alone, transforming everyday stew into something special.
  • Venison becomes melt-in-your-mouth tender after slow cooking, and the polenta soaks up every bit of that rich, glossy sauce.
  • It feels like the kind of meal you'd find in a cozy countryside inn, but you can make it at home on a Sunday afternoon.
02 -
  • Don't skip browning the venison in batches, crowding the pan will cause the meat to steam instead of caramelize, and you'll lose that deep, savory foundation.
  • Keep the heat low during the long simmer, venison can turn tough if the liquid boils too hard, so aim for gentle bubbles and patience.
  • If your polenta starts to splatter like a volcano, lower the heat and keep stirring, it means it's thickening but needs more attention to stay smooth.
03 -
  • If you have time, marinate the venison overnight in the sloe gin with the juniper and thyme, it deepens the flavor and makes the meat even more tender.
  • Taste the stew before serving and adjust the seasoning, sometimes a pinch of salt or an extra spoonful of redcurrant jelly makes all the difference.
  • Use a heavy-based casserole or Dutch oven, it distributes heat evenly and prevents scorching during the long simmer.
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