Venison Stew with Sloe Gin (Printable Version)

Tender venison braised with sloe gin and vegetables, served over creamy 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 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

# Method:

01 - Heat olive oil in a large, heavy-based casserole over medium-high heat. Brown venison cubes in batches until deeply colored on all sides, approximately 3-4 minutes per batch. Transfer to a plate and set aside.
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 an additional minute until fragrant.
03 - Return browned venison to the pan. Pour in sloe gin and allow to bubble for 2 minutes to reduce slightly and cook off alcohol.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and 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 cooks, heat milk and water in a saucepan until just simmering.
06 - Gradually whisk polenta into the simmering liquid. Cook over low heat, stirring constantly, for 5-10 minutes or according to package instructions until thick and creamy.
07 - Stir in butter and Parmesan cheese. Season to taste with salt.
08 - Remove bay leaves and thyme sprigs from stew. Ladle venison stew hot over creamy polenta and serve immediately.

# Expert Hints:

01 -
  • The sloe gin adds a subtle sweetness and depth you won't get from wine alone, making the sauce rich without being heavy.
  • Venison becomes so tender after slow cooking that it practically melts into the polenta.
  • It feels like a special occasion dish but uses simple techniques anyone can manage on a weeknight.
  • The creamy polenta soaks up every bit of that dark, glossy sauce.
02 -
  • Don't skip browning the venison in batches, overcrowding the pan will make it steam and turn gray instead of developing a rich crust.
  • If the stew looks too thick during cooking, add a splash of stock or water, venison releases less liquid than beef.
  • Taste the polenta before serving and add more butter or Parmesan if it feels bland, it should be rich enough to stand up to the stew.
03 -
  • Crush the juniper berries lightly with the back of a spoon before adding them, it releases their piney, floral oils into the stew.
  • If your venison is very lean, add a tablespoon of butter to the stew at the end for extra richness.
  • Stir the polenta with a wooden spoon in a figure-eight motion to prevent lumps from forming.
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