Citrus Free Rosemary-Garlic Venison Stew
Hearty, warming, and deeply savory, this venison stew is the kind of cold-weather meal that makes the whole house smell incredible. Venison gets a bad reputation for being gamey or tough, but a long, low simmer in bone broth with rosemary, thyme, and garlic transforms it into something genuinely fork-tender and rich. The braising liquid gets its depth from pomegranate juice and apple cider vinegar — a smart combination that adds brightness and complexity without relying on any citrus fruit or zest. Carrots, parsnips, and sweet potatoes round out the pot, soaking up all that herby, aromatic broth as they cook down alongside the meat. Avoiding citrus can feel limiting in recipes that typically lean on lemon or orange to balance richness, but the vinegar and pomegranate do that work beautifully here. A quick arrowroot slurry at the end pulls the broth into a glossy, spoon-coating sauce that feels restaurant-worthy with almost no extra effort. Finish with a handful of fresh parsley and you have a bowl that's as satisfying to look at as it is to eat.
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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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