Rich venison slow-cooked with sloe gin, juniper berries, and aromatics, served over creamy Parmesan polenta.
# Needed Ingredients:
→ 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 - 8.5 fl oz water
17 - 5.3 oz polenta, quick-cooking or regular
18 - 1.4 oz unsalted butter
19 - 1.75 oz grated Parmesan cheese
20 - Salt, to taste
# Directions:
01 - Heat olive oil in a large heavy-based casserole over medium-high heat. Brown venison cubes in batches until caramelized on all sides, then transfer to a plate.
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 the browned venison to the pan. Pour in the sloe gin and allow it to bubble for 2 minutes to reduce slightly, incorporating flavorful pan sediments.
04 - Add the stock, redcurrant jelly, bay leaves, thyme sprigs, and crushed juniper berries. Season with salt and pepper to taste. Stir well to combine all elements.
05 - Bring the mixture to a simmer, cover the casserole, and reduce heat to low. Cook gently for 2 hours, stirring occasionally, until the venison is exceptionally tender and the sauce has thickened.
06 - While the stew cooks, heat milk and water in a saucepan until just simmering. Gradually whisk in the polenta in a steady stream to prevent lumping.
07 - Cook over low heat, stirring constantly with a wooden spoon, for 5-10 minutes until thick and creamy with a porridge-like consistency. Refer to package instructions if available.
08 - Stir in the butter and grated Parmesan cheese until fully incorporated. Season with salt to taste. The polenta should be smooth and luxurious.
09 - Remove bay leaves and thyme sprigs from the stew. Spoon creamy polenta into serving bowls and top with generous portions of hot venison stew and sauce.
