Low Sugar Rosemary-Garlic Venison Stew
Rich, deeply savory, and built entirely from whole ingredients, this venison stew is the kind of cold-weather comfort food that doesn't ask you to compromise. Venison is a naturally lean, clean protein, and here it's slow-braised until it practically melts apart — no shortcuts, just time and good technique. The braising liquid gets its subtle sweetness from pomegranate juice and root vegetables like carrots, parsnips, and sweet potatoes, so there's genuine depth of flavor without a single gram of added sugar in sight. Apple cider vinegar and bone broth round out the base with brightness and body, while rosemary, thyme, and garlic make the whole kitchen smell incredible. Turmeric and ginger in the spice rub add warmth and a little earthiness that pairs beautifully with the gamey richness of the meat. A quick arrowroot slurry at the end pulls the broth into a silky, glossy sauce that clings to every piece of vegetable and venison in the bowl. It's a genuinely satisfying one-pot meal that proves sticking to a no-added-sugar approach doesn't mean settling for anything less than spectacular.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb venison stew meat, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, divided
- 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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