Olive Magazine
Venison Stew Recipe with Sloe Gin and Cheesy Polenta

Venison stew

Published: November 15, 2017 at 12:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Check out our warming stew with venison, sloe gin and cheesy polenta. This rich winter recipe may take a little time, but it's definitely worth it, a comforting recipe the whole family will love

  • Gluten free
Nutrition:
NutrientUnit
kcal761
fat36.2g
saturates16.4g
carbs29.1g
sugars5g
fibre3.3g
protein50.4g
salt0.6g
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Make this comforting venison and sloe gin stew, then check out our recipe for homemade sloe gin. Also discover more venison recipes such as our venison pie, venison wellington and venison steaks.

*These recipes are gluten free according to industry standards

Ingredients

  • 2 tbsp olive oil
  • 1 kg venison shoulder, cut into 5cm cubes
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 2 sticks celery, finely diced
  • 1 bay leaf
  • a few sprigs rosemary
  • 2 cloves garlic, sliced
  • 1 tsp juniper berries, bruised
  • 1 tsp black peppercorns, crushed
  • 2 tbsp tomato purée
  • 250ml sloe gin
  • 200ml passata

GREMOLATA

  • a small bunch flat-leaf parsley
  • 1 small clove garlic, crushed
  • 1 lemon, zested plus juice of ½
  • 4 tbsp extra-virgin olive oil

POLENTA

  • 200g pre-cooked polenta
  • 150g parmesan, finely grated
  • 100g unsalted butter

Method

  • STEP 1

    Heat the olive oil in a large casserole dish and brown the meat in batches until well caramelised. Scoop out using a slotted spoon.

  • STEP 2

    Add the onion, carrot, celery, bay leaf and rosemary to the pan with a large pinch of salt, and fry gently for 15 minutes until soft. Add the garlic, juniper berries and peppercorns, and cook for 1 minute.

  • STEP 3

    Stir in the tomato purée and cook for another minute. Pour in the sloe gin, passata and 100ml of water, and return the meat to the pan. Simmer gently, with a lid, for 2 hours, then remove the lid and simmer for 1 hour until the meat is meltingly tender.

  • STEP 4

    Mix together the parsley, garlic and lemon zest and juice with the olive oil and some seasoning to make the gremolata.

  • STEP 5

    Heat 1.2 litres of water until simmering in a pan. Pour in the polenta and stir vigorously for 3-4 minutes. Remove from the heat and add the cheese and butter.

  • STEP 6

    Serve with the stew and gremolata on top.

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