Capsaicin Free Rosemary-Garlic Venison Stew
Warm, deeply savory, and built around bold aromatics, this venison stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Venison gets a bad reputation for being gamey or tough, but a long, low simmer in bone broth with pomegranate juice and apple cider vinegar transforms it into something fork-tender and genuinely rich. The combination of rosemary, thyme, garlic, and bay leaves does serious heavy lifting here, delivering all the depth and complexity you'd expect from a slow-braised stew — no heat required. Carrots, parsnips, and sweet potatoes round out the pot with natural sweetness, and an arrowroot slurry pulls the broth into a silky, spoon-coating finish. For anyone navigating capsaicin sensitivity, stews can be a minefield of hidden chili powders, cayenne, or spiced broths — this one sidesteps all of that with turmeric and ginger for warmth that's gentle and gut-friendly. Every ingredient earns its place, and the result is a hearty, nourishing bowl that never feels like it's missing anything.
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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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