Tender venison, aromatic vegetables, and sloe gin create a rich, warming winter stew. Perfect over creamy polenta for a comforting meal.
# What You'll Need:
→ 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, gluten-free if needed
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, quick-cooking or regular
18 - 1.4 ounces unsalted butter
19 - 1.8 ounces grated Parmesan cheese
20 - Salt, to taste
# Preparation Steps:
01 - Heat the olive oil in a large, heavy-based casserole over medium-high heat. Brown the venison cubes in batches until well-seared on all sides, then set aside.
02 - In the same pan, add the onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Stir in the garlic and tomato paste, cooking for another minute until aromatic.
03 - Return the venison to the pan. Pour in the sloe gin and let it bubble for 2 minutes to reduce slightly, scraping up any browned bits from the bottom of the pan.
04 - Add the stock, redcurrant jelly, bay leaves, thyme, and juniper berries. Season generously 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 and the sauce has thickened.
06 - While the stew is cooking, prepare the polenta. Heat the milk and water in a saucepan until just simmering, being careful not to let it boil over.
07 - Gradually whisk in the polenta in a steady stream to prevent lumps. 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 until melted and incorporated. Season to taste with salt.
09 - Remove bay leaves and thyme sprigs from the stew. Serve the venison stew hot over creamy polenta.
