Gut Friendly Rosemary-Garlic Venison Stew
Slow-braised venison with root vegetables is the kind of deeply satisfying, stick-to-your-ribs meal that feels like a reward after a long day. The combination of bone broth, apple cider vinegar, and pomegranate juice creates a braising liquid that is rich, slightly tangy, and genuinely complex — and every one of those ingredients is doing real work for your digestive system. Turmeric and ginger coat the meat before it ever hits the pot, layering in anti-inflammatory warmth that you can actually taste in the finished stew. Coconut oil is used for searing, and arrowroot starch steps in at the end to thicken the broth, keeping the whole dish free from ingredients that tend to aggravate a sensitive gut. Sweet potatoes, carrots, and parsnips simmer until perfectly tender, soaking up all that herby, garlicky braising liquid along the way. Fresh rosemary, thyme, and bay leaves perfume the pot throughout the long, low simmer, so by the time you lift the lid, the aroma alone is enough to bring everyone to the table. A scatter of flat-leaf parsley at the end adds a bright, fresh finish to what is otherwise a deeply cozy, nourishing bowl.
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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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