Low Sodium Rosemary-Garlic Venison Stew

Total time2 hr 35 min

Prep time25 min

Cook time2 hr 10 min

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Ingredients

4 servings

For the stew

2 lb venison stew meat, cut into 1 ½-inch cubes
1 tsp fine sea salt, divided
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp coconut oil
1 medium yellow onion, diced
6 cloves garlic, minced
3 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
2 medium sweet potatoes, peeled and cut into 1 ½-inch cubes
¾ cup pomegranate juice
3 tbsp apple cider vinegar
3 cups bone broth (homemade or aip-compliant brand)
3 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the venison cubes thoroughly dry with paper towels. In a large bowl, toss the meat with 3/4 tsp of the salt, the turmeric, and the ginger until evenly coated.
2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the venison in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared meat to a plate and set aside.

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