Barley Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a deeply savory broth is the kind of cold-weather comfort food that earns a permanent spot in your rotation. The meat gets a serious sear first — turmeric and ginger in the spice rub build a gorgeous crust — then braises low and slow until it's fall-apart tender and soaks up every bit of that rosemary-and-thyme-scented liquid. Pomegranate juice and apple cider vinegar add a subtle brightness that keeps the whole pot from feeling heavy, while sweet potatoes, carrots, and parsnips round it out into a truly complete meal. Thickening is handled by a simple arrowroot slurry at the end, so the broth turns silky and glossy without any grain-based flour or thickener in sight — making this a genuinely safe choice for anyone navigating grain sensitivities. Bone broth ties everything together with body and depth, and the fresh parsley finish adds just enough color and lift to make the bowl look as good as it tastes. It takes some patience, but the hands-on work is minimal and the payoff is enormous.
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!