Citric Acid Free Rosemary-Garlic Venison Stew
Avoiding citric acid doesn't mean sacrificing depth of flavor, and this hearty venison stew is proof of that. Pomegranate juice and apple cider vinegar step in as the acidic backbone, delivering brightness and complexity without any of the processed citric acid that sneaks into so many store-bought broths, seasonings, and canned goods. The venison is seared until deeply browned, then slow-simmered with rosemary, thyme, and garlic until it's fall-apart tender — the kind of rich, savory result that makes the whole house smell incredible. Carrots, parsnips, and sweet potatoes round out the pot with natural sweetness and substance, while arrowroot starch pulls the broth into a silky, glossy sauce that clings to every bite. Turmeric and ginger add a subtle warmth that layers beautifully with the herbaceous notes, making this feel far more complex than the ingredient list suggests. It's a deeply satisfying bowl that works just as well for a quiet weeknight dinner as it does for feeding a crowd on a cold weekend afternoon.
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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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