Legume Free Rosemary-Garlic Venison Stew
Hearty, warming, and deeply savory, this venison stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Wild game can sometimes feel intimidating to cook, but a long, slow braise in bone broth with pomegranate juice and apple cider vinegar does all the heavy lifting — breaking the meat down until it's genuinely fork-tender and surrounded by a rich, glossy sauce. Carrots, parsnips, and sweet potatoes soak up every bit of that braising liquid, making each spoonful feel substantial and satisfying. The rosemary, thyme, and garlic layered throughout give the whole pot an almost herbaceous depth that smells incredible as it simmers. Avoiding legumes doesn't mean sacrificing body or thickness here — arrowroot starch whisked into cold water and stirred in at the end creates a beautifully silky broth without any bean-based thickeners or flour. It's a clean, grounding meal that works just as well for a quiet weeknight dinner as it does for feeding a crowd on a Sunday afternoon.
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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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