Black Pepper Free Rosemary-Garlic Venison Stew
Venison stew is the kind of cold-weather cooking that fills the whole house with something deeply savory and satisfying, and this version delivers every bit of that comfort without a single crack of the pepper mill. The meat gets a warm, earthy coating of turmeric and ginger before it's seared hard in coconut oil, building a rich crust that forms the backbone of the entire braise. Pomegranate juice and apple cider vinegar deglaze the pot, adding a subtle tartness that balances the sweetness of the carrots, parsnips, and sweet potatoes beautifully. Fresh rosemary, thyme, and six cloves of garlic do the heavy lifting on aromatics, so the stew tastes layered and complex even without the heat that black pepper usually provides. Bone broth keeps everything deeply savory as the venison simmers low and slow until it's genuinely fork-tender, and an arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce. For anyone navigating a pepper-free lifestyle, this is the kind of recipe that proves you're not giving anything up — you're just building flavor a different way.
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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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