Venison Stew with Sloe Gin (Printable Version)

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

# Needed 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 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 - 25.4 fluid ounces whole milk
16 - 8.5 fluid ounces water
17 - 5.3 ounces polenta, quick-cooking or regular
18 - 1.4 ounces unsalted butter
19 - 1.75 ounces grated Parmesan cheese
20 - Salt to taste

# Steps:

01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until deeply caramelized on all sides, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
02 - In the same casserole, add chopped onion, sliced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and begin to caramelize. Add minced garlic and tomato paste, stirring continuously for 1 minute until fragrant.
03 - Return browned venison to the casserole. Pour in sloe gin and let it bubble gently for 2 minutes, allowing alcohol to reduce slightly and flavors to concentrate.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season generously with salt and freshly ground black pepper. Stir until jelly dissolves completely.
05 - Bring to a simmer, then cover with a lid. Reduce heat to low and cook gently for 2 hours, stirring occasionally, until venison is extremely tender and easily breaks apart with a spoon. The liquid should maintain a gentle simmer throughout.
06 - While stew braises, heat milk and water in a saucepan until just simmering. Do not boil aggressively as this affects polenta texture.
07 - Gradually whisk polenta into simmering milk mixture in a steady stream, stirring constantly to prevent lumps. Continue cooking over low heat, stirring frequently with a wooden spoon, for 5-10 minutes until the mixture thickens significantly and pulls away from pan sides. Consistency should be creamy and smooth.
08 - Remove from heat. Stir in unsalted butter and grated Parmesan cheese until fully incorporated. Adjust seasoning with additional salt as needed.
09 - Remove bay leaves and thyme sprigs from venison stew. Ladle creamy polenta into serving bowls or plates. Top generously with venison stew and brasing liquid. Serve immediately while both components remain hot.

# Expert Advice:

01 -
  • The sloe gin adds a subtle berry warmth that cuts through the richness without tasting obviously sweet.
  • Venison becomes spoon-tender after slow simmering, soaking up all the flavors in a way beef never quite does.
  • Polenta turns this into a proper cozy meal, creamy and comforting under all that deep, savory stew.
02 -
  • Don't skip browning the venison in batches, crowding the pan steams the meat instead of searing it and you lose all that deep caramelized flavor.
  • If your stew looks too thin after 2 hours, simmer it uncovered for the last 15 minutes to reduce and thicken the sauce.
  • Polenta can seize up fast, so stir it constantly and add a splash of warm milk if it gets too thick before serving.
03 -
  • Crush the juniper berries lightly with the back of a spoon, it releases their oils without letting them turn bitter or overpowering.
  • Taste the stew before serving and add a tiny splash more sloe gin or a pinch of sugar if it tastes too sharp, the balance should be savory-sweet and warm.
  • If your polenta starts to spit and bubble like a volcano, lower the heat immediately and keep stirring, it's just the steam escaping as it thickens.
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