Dairy Free Rosemary-Garlic Venison Stew
Rich, deeply savory, and built entirely without a drop of dairy, this venison stew is the kind of cold-weather bowl that earns a permanent spot in your rotation. Venison is a lean, flavorful protein that takes beautifully to low-and-slow braising, and after an hour and a half of simmering it becomes genuinely fork-tender and almost silky. The braising liquid is where things get interesting — pomegranate juice and apple cider vinegar bring a subtle tartness that balances the earthiness of the meat, while bone broth adds body and depth that no cream or butter could improve on. Coconut oil handles the searing, and an arrowroot slurry thickens the broth at the end into something glossy and spoon-coating without any flour or roux. Carrots, parsnips, and sweet potatoes round out the pot with natural sweetness and enough heft to make every bowl a full meal. Fresh rosemary, thyme, and bay leaves perfume the whole thing as it cooks, so your kitchen is going to smell absolutely incredible. A scatter of flat-leaf parsley at the end keeps it bright and fresh right before serving.
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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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