Venison Stew Sloe Gin Polenta (Print Version)

Savor tender venison and aromatic vegetables simmered with sloe gin, served atop creamy polenta for a deeply satisfying meal.

# Ingredient List:

→ For the Stew

01 - 1.75 pounds 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 - 2/3 cup sloe gin
09 - 1 2/3 cups 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 - 3 1/4 cups whole milk
16 - 1 cup water
17 - 5 1/3 ounces polenta
18 - 1.4 ounces unsalted butter
19 - 1.75 ounces grated Parmesan cheese
20 - Salt, to taste

# Steps:

01 - Heat the olive oil in a large, heavy-based casserole over medium-high heat. Brown the venison cubes in batches, then set aside.
02 - 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.
03 - Return the venison to the pan. Pour in the sloe gin and let it bubble for 2 minutes to reduce slightly.
04 - Add the 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 the venison is very tender.
06 - While the stew is cooking, prepare the polenta. Heat the milk and water in a saucepan until just simmering.
07 - Gradually whisk in the polenta. Cook over low heat, stirring constantly, for 5–10 minutes (or according to packet instructions) until thick and creamy.
08 - Stir in the butter and Parmesan. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from the stew. Serve the venison stew hot over creamy polenta.

# Expert Tips:

01 -
  • The sloe gin adds a rich, berry-like depth and herbal complexity that elevates the venison.
  • Slow-cooking the meat for two hours ensures every morsel is melt-in-the-mouth tender.
  • The creamy Parmesan polenta provides a luxurious, gluten-free alternative to traditional mashed potatoes.
02 -
  • Lightly crushing the juniper berries before adding them helps release their essential oils, providing a more intense aromatic flavor.
  • Always check that your stock is certified gluten-free if you are catering to dietary requirements.
  • Whisk the polenta constantly as you add it to the simmering liquid to prevent lumps from forming.
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