Venison Stew Sloe Gin Polenta

When the winter chill sets in, there is nothing quite as comforting as a slow-cooked meal that fills the home with aromatic warmth. This Venison Stew with Sloe Gin and Polenta is a sophisticated take on classic comfort food, combining tender venison shoulder with the unique, botanical sweetness of sloe gin. Served over a bed of velvety Parmesan polenta, it is a gluten-free masterpiece perfect for a cozy dinner.

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The preparation involves a deliberate process of layering flavors, from the initial browning of the meat to the softening of aromatic vegetables like carrots and celery. As the stew simmers gently, the combination of juniper berries, fresh thyme, and bay leaves creates a glossy, dark sauce that is both hearty and refined.

Ingredients

• For the Stew:
• 800 g venison shoulder or stewing venison, cut into 3 cm cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 150 ml sloe gin
• 400 ml beef or game stock (gluten-free if needed)
• 1 tbsp redcurrant jelly
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tsp juniper berries, lightly crushed
• Salt and freshly ground black pepper, to taste
• For the Polenta:
• 750 ml whole milk
• 250 ml water
• 150 g polenta (quick-cooking or regular)
• 40 g unsalted butter
• 50 g grated Parmesan cheese
• Salt, to taste

Instructions

Step 1

Heat the olive oil in a large, heavy-based casserole over medium-high heat. Brown the venison cubes in batches, then set aside.

Step 2

In the same pan, add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute.

Step 3

Return the venison to the pan. Pour in the sloe gin and let it bubble for 2 minutes to reduce slightly.

Step 4

Add the stock, redcurrant jelly, bay leaves, thyme, and juniper berries. Season with salt and pepper.

Step 5

Bring to a simmer, cover, and cook gently on low heat for 2 hours, stirring occasionally, until the venison is very tender.

Step 6

While the stew is cooking, prepare the polenta. Heat the milk and water in a saucepan until just simmering.

Step 7

Gradually whisk in the polenta. Cook over low heat, stirring constantly, for 5–10 minutes (or according to packet instructions) until thick and creamy.

Step 8

Stir in the butter and Parmesan. Season to taste with salt.

Step 9

Remove bay leaves and thyme sprigs from the stew. Serve the venison stew hot over creamy polenta.

Zusatztipps für die Zubereitung

For the best results, ensure you brown the venison in batches. Overcrowding the pan will lower the temperature and cause the meat to stew in its own juices rather than developing a flavorful crust. If the sauce is too thin after two hours, you can simmer it uncovered for the last 15 minutes to reach your desired consistency.

Varianten und Anpassungen

If sloe gin is not available, you can substitute it with a high-quality port or a berry-flavored liqueur to maintain the fruity undertones. For an even more robust flavor profile, you can add a splash of bold red wine along with the gin. If you are cooking for vegetarians, ensure the cheese used for the polenta is a vegetarian-friendly hard cheese rather than traditional Parmesan.

Serviervorschläge

Garnish the stew with a scattering of fresh parsley or extra thyme sprigs to add a pop of color and freshness. To complete the experience, pair this dish with a glass of robust red wine, such as a Shiraz or Cabernet Sauvignon, which stands up beautifully to the rich game meat.

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This Venison Stew with Sloe Gin and Polenta is a true winter staple that brings together traditional British ingredients with a modern, elegant presentation. Whether you are hosting a dinner party or simply looking for a warming family meal, this dish is sure to be a seasonal favorite.

Recipe Questions & Answers

→ What type of venison works best for this preparation?

For this comforting dish, venison shoulder or stewing venison, cut into 3 cm cubes, is ideal. These cuts become incredibly tender when slow-cooked, absorbing all the rich flavors of the braising liquid.

→ Can I make this dish without sloe gin?

Absolutely. If sloe gin is unavailable, a good quality port or another berry liqueur makes an excellent substitute. For a slightly different but still delicious profile, a splash of rich red wine can also be incorporated.

→ How do I ensure my polenta is creamy and smooth?

To achieve a perfectly creamy polenta, gradually whisk it into the simmering milk and water, then cook over low heat, stirring constantly. This prevents lumps and ensures a smooth, luscious texture. Finishing with butter and Parmesan adds richness.

→ Is this a good dish for preparing in advance?

Yes, this venison preparation often tastes even better the next day as the flavors have more time to meld and deepen. You can prepare the stew component entirely, then gently reheat it and make the polenta fresh before serving.

→ What are some good accompaniments or garnishes?

Beyond the creamy polenta, you might consider a simple green salad to cut through the richness. Garnish with fresh parsley or thyme for a burst of color and aroma. A robust red wine like Shiraz or Cabernet Sauvignon complements the flavors beautifully.