Gluten Free Rosemary-Garlic Venison Stew
Hearty, 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. Venison is naturally lean and rich in flavor, and a long, slow braise in bone broth with rosemary, thyme, and a splash of pomegranate juice coaxes out something genuinely special — earthy, a little tangy, and wonderfully aromatic. Carrots, parsnips, and sweet potatoes soak up all that braising liquid as they simmer, turning tender and almost silky by the time the stew is done. Instead of wheat flour, arrowroot starch handles the thickening duty here, giving the broth a glossy, spoon-coating consistency without any grain in sight. Every ingredient in the pot is naturally free of gluten, so there's no substituting or label-checking required — just straightforward, confident cooking. The sear on the venison is worth taking your time with; those deep brown crusts are where a huge amount of flavor lives, and the fond they leave behind gets scraped right into the broth. Finish each bowl with a handful of fresh parsley and you've got a stunning, nourishing meal that tastes like it took far more effort than it did.
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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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