Artificial Food Coloring Free Rosemary-Garlic Venison Stew

Total time2 hr 35 min

Prep time25 min

Cook time2 hr 10 min

Artificial Food Coloring Free Rosemary-Garlic Venison Stew

Rich, slow-braised venison with sweet potatoes, carrots, and parsnips is the kind of deeply satisfying cold-weather meal that feels like it took all day — and the long simmer absolutely delivers on that promise. Every ingredient here is completely whole and unprocessed, which means there's no need to squint at a label hunting for dyes, synthetic colorings, or mystery additives. The color in this stew comes entirely from real food: golden turmeric, deep pomegranate juice, and the natural caramelization of properly seared meat. Rosemary, thyme, and garlic do the heavy lifting on flavor, while a splash of apple cider vinegar and a finishing arrowroot slurry pull the broth into something glossy and spoon-coating without any artificial thickeners. Venison is a lean, clean protein that takes beautifully to low-and-slow braising, turning fork-tender in a way that makes the wait completely worth it. Scatter some fresh parsley over the top before serving and you've got a bowl that looks as vibrant as it tastes — no food coloring required.

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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
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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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