*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
-
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.
Nutritional Information
- Kcals 761
- Fat 36.2g
- Saturates 16.4g
- Carbs 29.1g
- Sugars 5g
- Fibre 3.3g
- Protein 50.4g
- Salt 0.6g
