Macadamia Free Rosemary-Garlic Venison Stew
Rich, deeply savory, and built for a cold evening, this venison stew layers warm spices, fresh herbs, and root vegetables into something that tastes like it simmered all day — because it basically does. Venison gets a bad reputation for being tough or gamey, but a long, low braise in bone broth with rosemary, thyme, and a splash of pomegranate juice transforms it into fork-tender, melt-in-your-mouth chunks with real depth of flavor. The sweet potatoes, carrots, and parsnips soak up that braising liquid beautifully, making every bite hearty and satisfying. Coconut oil handles the searing, and arrowroot starch thickens the broth at the end into a glossy, spoon-coating sauce — no wheat flour, no dairy, no tree nut oils anywhere in the pot. For anyone navigating nut-related restrictions, this is the kind of recipe where you can read every single ingredient and feel completely confident. A scatter of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes.
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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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