Venison Stew Recipe with Sloe Gin and Cheesy Polenta

Venison and sloe gin stew with cheesy polenta

  • serves 6
  • Easy

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


Make this comforting venison and sloe gin stew, then check out our recipe for homemade sloe gin.

*These recipes are gluten free according to industry standards



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


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


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


  • 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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Nutritional Information

  • Kcals 761
  • Fat 36.2g
  • Saturates 16.4g
  • Carbs 29.1g
  • Sugars 5g
  • Fibre 3.3g
  • Protein 50.4g
  • Salt 0.6g