Caffeine Free Rosemary-Garlic Venison Stew
Rich, slow-simmered venison stew is exactly the kind of cold-weather comfort food that earns a permanent spot in your rotation. The meat gets a deep, caramelized crust from a proper sear before braising low and slow in bone broth, pomegranate juice, and apple cider vinegar — a combination that sounds unexpected but builds a broth that is genuinely complex and a little bit special. Turmeric and ginger in the spice rub add warmth without heat, while fresh rosemary and thyme do the heavy lifting on that herbaceous, woodsy aroma that fills the whole kitchen as it cooks. Carrots, parsnips, and sweet potatoes go in partway through so they stay tender without turning to mush, and an arrowroot slurry at the end pulls the broth into something silky and spoon-coating rather than watery. Every ingredient here is naturally free of stimulants, so there is no need to swap anything out or second-guess a label — it is just straightforward, wholesome cooking. Finish with a handful of fresh parsley and you have a bowl that looks as good as it tastes.
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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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