Rich venison braise with a hint of sloe gin, served alongside smooth, creamy polenta for a deeply satisfying 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 - 1.75 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 - 3.25 cups whole milk
16 - 1 cup plus 2 tablespoons water
17 - 1.25 cups polenta (quick-cooking or regular)
18 - 3 tablespoons unsalted butter
19 - 1/2 cup grated Parmesan cheese
20 - Salt, to taste
# How-To:
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, prepare the polenta. 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 (or according to packet instructions) 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.
