Emulsifier Free Rosemary-Garlic Venison Stew
Hearty, deeply savory, and built entirely from whole-food ingredients, this slow-simmered stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Venison is seared until a proper brown crust forms, then braised low and slow in bone broth with pomegranate juice and apple cider vinegar — a combination that tenderizes the meat beautifully while building a rich, layered broth. Carrots, parsnips, and sweet potatoes soak up all of that flavor as they cook, giving you a complete, satisfying bowl without any processed thickeners or additives. The broth gets its body from a simple arrowroot slurry at the end, which means no lecithins, no gums, and none of the emulsifying agents that sneak into so many packaged gravies and stew bases. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, so the seasoning stays clean and recognizable. It's a genuinely impressive dish that happens to sidestep every ingredient that tends to cause problems — no label-reading required when you're cooking everything from scratch.
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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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