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
- 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
GREMOLATA
- flat-leaf parsley a small bunch
- garlic 1 small clove, crushed
- lemon 1, zested plus juice of ½
- extra-virgin olive oil 4 tbsp
POLENTA
- pre-cooked polenta 200g
- parmesan 150g, finely grated
- unsalted butter 100g
Method
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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.
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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.
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Step 4
Mix together the parsley, garlic and lemon zest and juice with the olive oil and some seasoning to make the gremolata.
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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.
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Step 6
Serve with the stew and gremolata on top.
Nutritional Information
- Kcals 761
- Fat 36.2g
- Saturates 16.4g
- Carbs 29.1g
- Sugars 5g
- Fibre 3.3g
- Protein 50.4g
- Salt 0.6g