Mushroom Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a fragrant broth is the kind of cold-weather comfort food that earns a permanent spot in your rotation. The meat is seared until deeply browned, then simmered low and slow with rosemary, thyme, and bay leaves until it practically falls apart — that long, patient braise is what makes every bite so satisfying. Pomegranate juice and apple cider vinegar bring a subtle brightness to the broth that keeps the whole pot from feeling heavy, while carrots, parsnips, and sweet potatoes soak up all that savory depth as they cook. An arrowroot slurry thickens everything at the end into a glossy, spoon-coating sauce without any flour or cornstarch. For anyone navigating a diet that cuts out fungi entirely, this recipe is a genuinely hearty win — every ingredient is straightforward, and there are no hidden extras to second-guess. Bone broth stands in as the backbone of the stew, delivering body and richness that you'd normally worry about losing when common umami shortcuts are off the table. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even if the stove did most of the work.
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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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