Hazelnut Free Rosemary-Garlic Venison Stew
This deeply savory stew is the kind of cold-weather cooking that fills the whole kitchen with the scent of rosemary, garlic, and slow-braised meat before you've even sat down at the table. Venison is a naturally lean, rich protein that takes beautifully to a long, low simmer, and here it becomes fork-tender in a broth built on pomegranate juice, apple cider vinegar, and bone broth — a combination that's tangy, earthy, and genuinely complex. Chunks of sweet potato, carrot, and parsnip soak up all of that braising liquid as they cook, so every bite of vegetable is just as satisfying as the meat. The whole recipe is built from whole, straightforward ingredients, which means you don't have to scan labels or worry about hidden nut-based additives sneaking into your bowl. An arrowroot slurry thickens the broth at the end into something glossy and spoon-coating without any grain-based thickeners. It's a dish that feels special enough for a weekend dinner but is genuinely hands-off once everything is in the pot.
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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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