Cinnamon 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, slow braise in bone broth with pomegranate juice and apple cider vinegar transforms it into something fork-tender and genuinely rich. The braising liquid develops incredible depth from fresh rosemary, thyme, and a generous hit of garlic — no warming spice blends needed, which is exactly the point for anyone navigating recipes that typically sneak in cinnamon. Turmeric and ginger do the heavy lifting on flavor and color, giving the broth a gorgeous golden hue without any of the usual suspects. Carrots, parsnips, and sweet potatoes round out the pot with natural sweetness and heartiness, and an arrowroot slurry pulls the whole thing together into a glossy, spoon-coating broth. It's a genuinely satisfying one-pot meal that doesn't ask you to compromise on flavor just because certain spices are off the table.
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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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