Venison Stew with Sloe Gin (Printable)

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

# What You'll Need:

→ For the Stew

01 - 1.75 lbs 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, 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 fl oz whole milk
16 - 8.45 fl oz water
17 - 5.3 oz polenta, quick-cooking or regular
18 - 1.4 oz unsalted butter
19 - 1.75 oz grated Parmesan cheese
20 - Salt to taste

# How To Make It:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches, approximately 3-4 minutes per batch until browned on all sides. Set aside on a plate.
02 - In the same pan, add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.
03 - Return the browned venison to the pan. Pour in sloe gin and let it bubble for 2 minutes to reduce slightly and concentrate flavors.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season with salt and pepper. Bring to a simmer, cover, and cook gently on low heat for 2 hours, stirring occasionally, until venison is very tender.
05 - While stew is cooking, heat milk and water in a saucepan until just simmering. Gradually whisk in polenta, stirring constantly over low heat for 5-10 minutes until thick and creamy according to package instructions.
06 - Stir butter and grated Parmesan cheese into the polenta. Season to taste with salt.
07 - Remove bay leaves and thyme sprigs from the stew. Ladle hot venison stew over creamy polenta and serve immediately.

# Expert Advice:

01 -
  • The sloe gin adds a haunting, berry-sweet depth you simply cannot get from wine alone.
  • Venison is leaner than beef but becomes melt-in-your-mouth tender with slow braising.
  • Creamy polenta turns this into a complete, comforting one-bowl meal that feels like a hug.
  • It smells so incredible while cooking that your kitchen becomes the most inviting room in the house.
02 -
  • Do not skip browning the venison in batches, crowding the pan will steam the meat instead of searing it and you will lose that essential caramelized flavor.
  • Stir the polenta constantly or it will form lumps and stick to the bottom of the pan, which is a pain to clean and ruins the texture.
  • If your stew looks too thin after 2 hours, simmer it uncovered for the last 15 minutes to thicken the sauce naturally.
03 -
  • A splash of good red wine added along with the sloe gin deepens the flavor even further and adds complexity.
  • Crush the juniper berries lightly with the flat of a knife to release their oils without making them too powdery.
  • Taste the stew before serving and add a tiny bit more redcurrant jelly if it needs a touch of sweetness to balance the richness.
  • Use a heavy-based casserole or Dutch oven to prevent scorching during the long, slow simmer.
Return