MSG Free Rosemary-Garlic Venison Stew
Venison is a naturally lean, deeply savory protein, and when it's slow-braised with rosemary, garlic, and root vegetables, the result is the kind of hearty stew that makes you want to pull a chair up to the pot and stay a while. The broth gets its rich backbone from bone broth and a splash of pomegranate juice, which adds a subtle tartness that balances the earthiness of the meat without any flavor-enhancing additives. Every ingredient here is whole and recognizable — turmeric, fresh thyme, sweet potatoes, parsnips — so there's no need to scrutinize a label or second-guess what's in the bowl. Searing the venison in batches before the long simmer builds a deep, caramelized crust that keeps the meat tender and full of flavor all the way through. The arrowroot slurry at the end pulls the broth into a silky, glossy sauce that clings to every piece of carrot and potato. It's a low-fuss, high-reward recipe that's just as satisfying on a weeknight as it is for a slow Sunday dinner.
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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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