Venison Stew with Sloe Gin (Print Version)

Tender venison in sloe gin sauce with juniper berries, served over creamy Parmesan polenta for ultimate winter comfort.

# What You'll Need:

→ For the Stew

01 - 1.76 lb 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 - 1.76 oz grated Parmesan cheese
20 - Salt, to taste

# How to Make It:

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, 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 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 fruity depth that makes this stew unlike any other youve tasted.
  • Venison becomes fork tender and rich after slow simmering, rewarding your patience beautifully.
  • Creamy polenta turns it into a complete, soul warming meal with minimal fuss.
  • Its naturally gluten free, so everyone at the table can dig in without worry.
02 -
  • Browning the venison properly in batches is non negotiable, it builds the entire flavor foundation.
  • Dont skip the redcurrant jelly, it adds a glossy sweetness that balances the richness perfectly.
  • Stir the polenta constantly while adding it to avoid lumps that never go away.
  • Let the stew simmer gently, high heat will toughen the meat instead of tenderizing it.
03 -
  • If you cant find sloe gin, substitute with a good port or berry liqueur for a similar fruity depth.
  • Add a splash of red wine along with the sloe gin for an even richer, more complex sauce.
  • Crush the juniper berries lightly with the back of a spoon to release their oils without making them gritty.
  • Taste the stew before serving and adjust seasoning, it often needs a pinch more salt after the long simmer.
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