Gelatin Free Rosemary-Garlic Venison Stew
Rich, deeply savory, and built entirely from whole-food ingredients, this venison stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. The broth gets its body from a simple arrowroot slurry rather than any gelatin-based thickener, so the silky, glossy finish comes together without a single packet of powdered gelatin or store-bought jello product in sight. Pomegranate juice and apple cider vinegar bring a subtle brightness that balances the earthiness of the venison, while rosemary, thyme, and bay leaves layer in that slow-cooked, herbaceous depth you'd expect from a dish that's been simmering all afternoon. Carrots, parsnips, and sweet potatoes soak up the braising liquid as they cook, turning tender and almost buttery by the time the stew is done. The venison itself gets a proper sear first — that deep brown crust is where most of the flavor lives — before a long, low simmer makes it genuinely fork-tender. It's a hearty, satisfying bowl that doesn't cut any corners, and the optional parsley on top adds just enough freshness to make it feel finished.
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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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