Cashew Free Rosemary-Garlic Venison Stew
Hearty, 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. The venison is seared until a proper crust forms, then slow-simmered in bone broth with pomegranate juice and apple cider vinegar — that combination gives the braising liquid a subtle tartness that balances the richness of the meat beautifully. Rosemary, thyme, and bay leaves do the heavy lifting on aroma, while turmeric and ginger add a quiet warmth you'll notice without being able to immediately place. Carrots, parsnips, and sweet potatoes go in later so they stay tender without turning to mush, and an arrowroot slurry pulls the whole broth together into something silky and spoon-coating. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — no nut-based thickeners, no sneaky nut oils, just clean, whole-food ingredients from start to finish. It's also a great option if you're cooking for a crowd with mixed dietary needs, since the ingredient list is straightforward and easy to verify. Finish each bowl with a scatter of fresh parsley and you've got a stew that looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!