AIP Friendly Rosemary-Garlic Venison Stew
This deeply satisfying stew is built for cold nights and hungry tables, with fork-tender venison, sweet root vegetables, and a broth that smells like a fireplace and a herb garden at the same time. Venison is a naturally lean, nutrient-dense protein that fits beautifully into an elimination-style approach, and the long, slow braise transforms it into something genuinely luxurious. The braising liquid gets its surprising depth from pomegranate juice and apple cider vinegar, which lift the whole pot without relying on any nightshade-based ingredients or grain-derived thickeners. Arrowroot starch steps in at the end to give the broth a silky, spoon-coating consistency — no cornstarch or flour needed. Carrots, parsnips, and sweet potatoes soak up every bit of the rosemary-and-garlic-scented liquid as they simmer, making each bowl a complete, hearty meal. The recipe serves four, so it's ideal for a family dinner or a batch you can reheat throughout the week when you need something warming and nourishing without any guesswork.
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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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