Brazil Nut Free Rosemary-Garlic Venison Stew
Hearty, deeply savory, and built around wild game, this slow-simmered stew is the kind of cold-weather meal that makes the whole house smell incredible. Venison gets a long, gentle braise in bone broth and pomegranate juice, which tenderizes the meat beautifully while adding a subtle, almost fruity depth to the broth. Turmeric and ginger in the spice rub give the base a warm, earthy backbone before the rosemary and thyme take over as the pot simmers low and slow. Chunky carrots, parsnips, and sweet potatoes soak up all that braising liquid and turn perfectly tender without going mushy. A quick arrowroot slurry at the end pulls the broth together into a glossy, spoon-coating sauce that feels genuinely restaurant-worthy. Every ingredient here is straightforward and whole-food — no packaged seasonings or processed shortcuts that might sneak in unwanted additives — so you know exactly what's going into the bowl. Finish it with a handful of fresh parsley and you've got a stunning, nourishing dinner that's as satisfying to make as it is to eat.
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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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