Everyone loves a good stew. This one is as warm and comforting as you’d expect, but has an Italian theme, with cheesy polenta rather than the usual mash. 

• 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

POLENTA

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

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.
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.
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.
4. 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.
5. Serve with the stew and gremolata on top.