BHA & BHT Free Rosemary-Garlic Venison Stew

Total time2 hr 35 min

Prep time25 min

Cook time2 hr 10 min

BHA & BHT 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. What makes this stew especially appealing is that every ingredient is whole and unprocessed — fresh aromatics, root vegetables, coconut oil, and a homemade-style bone broth — so there are no synthetic preservatives hiding in the pot. BHA and BHT tend to sneak into packaged broths, cooking oils, and seasoning blends, but this recipe sidesteps all of that by building flavor from scratch with garlic, rosemary, thyme, and a splash of pomegranate juice that adds a subtle, fruity depth you won't expect. The apple cider vinegar brightens the braise while helping tenderize the venison, and the arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce without any additive-laden thickeners. Carrots, parsnips, and sweet potatoes soak up every bit of that herb-laced liquid as they simmer, turning buttery and sweet against the bold, earthy meat. Searing the venison in batches before braising is the move that makes the whole dish — that deep brown crust is where the flavor lives. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the stove does most of the work.

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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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