Lupin Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison stew is the kind of cold-weather cooking that makes the whole house smell incredible, and this version delivers serious depth of flavor from a combination of fresh rosemary, thyme, pomegranate juice, and bone broth. The venison is seared until a deep brown crust forms before it ever meets the braising liquid, which is the move that makes the finished stew taste like it came from a proper restaurant kitchen. Carrots, parsnips, and sweet potatoes go in partway through, so they stay tender without turning to mush, and an arrowroot slurry at the end pulls the broth into something silky and spoon-coating. For anyone navigating lupin avoidance, this recipe is naturally free of the ingredient without any substitutions required — no flour-based thickeners, no legume-derived additives, just clean, whole-food ingredients from start to finish. The turmeric and ginger in the spice rub add a subtle warmth that plays beautifully against the slight tartness of the apple cider vinegar and pomegranate juice. It's a deeply satisfying bowl that works just as well for a relaxed Sunday dinner as it does for meal-prepped lunches through the week.
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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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