Venison Stew with Sloe Gin (Printable Version)

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 - 1.76 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
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 - 8.45 fluid ounces water
17 - 5.3 ounces polenta
18 - 1.4 ounces unsalted butter
19 - 1.76 ounces grated Parmesan cheese
20 - Salt to taste

# How to Make It:

01 - Heat olive oil in a large casserole over medium-high heat. Brown venison cubes in batches, approximately 3-4 minutes per batch, then transfer to a plate and set aside.
02 - In the same pan, add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables soften. 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 burn off alcohol.
04 - Add stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season with salt and pepper to taste.
05 - Bring mixture to a gentle simmer, cover with a lid, and cook on low heat for 2 hours, stirring occasionally, until venison is very tender and easily shreds with a spoon.
06 - While stew simmers, heat milk and water in a saucepan until just simmering.
07 - Gradually whisk polenta into simmering liquid to avoid lumps. Reduce heat to low and stir constantly for 5-10 minutes until mixture thickens and becomes creamy.
08 - Stir in butter and grated Parmesan cheese. Season with salt to taste until flavors are balanced.
09 - Remove bay leaves and thyme sprigs from stew. Ladle hot venison stew over creamy polenta and serve immediately.

# Expert Tips:

01 -
  • The sloe gin adds a haunting sweetness that balances the deep, earthy flavor of venison without overpowering it.
  • This stew gets better as it sits, making it perfect for stress-free dinner parties or Sunday meal prep.
  • Creamy polenta soaks up every bit of the rich, glossy sauce, turning each spoonful into comfort itself.
02 -
  • Don't skip browning the venison in batches, crowding the pan steams the meat instead of searing it and you lose that essential caramelized flavor.
  • If your stew looks too thin after 2 hours, simmer uncovered for the last 15 minutes to reduce and concentrate the sauce.
  • Taste the polenta before serving, it needs more salt than you think to balance the creamy richness.
03 -
  • Let the stew rest for 10 minutes off the heat before serving, the flavors settle and the sauce thickens just enough.
  • Use a wide, shallow bowl for serving so the polenta spreads out and catches every bit of sauce.
  • If you're making this ahead, cool and refrigerate the stew, then gently reheat while you make fresh polenta.
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