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Venison and sloe gin stew with cheesy polenta

Name: Venison and sloe gin stew with cheesy polenta
Total time: 3 h 30 min
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; 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

3 hours 30 minutes
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

Published: November 15, 2017 at 12:15 pm

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

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.