Almond Free Rosemary-Garlic Venison Stew
Rich, deeply savory, and built for a cold evening, this venison stew layers earthy rosemary and thyme with the subtle warmth of turmeric and ginger for a bowl that feels genuinely special. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone to the braising liquid that balances the bold flavor of the venison beautifully. Every ingredient here is straightforward and tree-nut-free by nature — no swaps or substitutions needed — so you can cook with total confidence from start to finish. The venison gets a proper sear in coconut oil first, building that deep brown crust that makes the whole stew taste like it simmered all day (it kind of does, in the best way). Carrots, parsnips, and sweet potatoes go in later so they stay tender without turning to mush, and an arrowroot slurry pulls the broth together into something silky and spoon-coating. It's the kind of stew that makes the whole house smell incredible and tastes even better ladled into a wide bowl with a scatter of fresh parsley on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!