Nightshade Free Rosemary-Garlic Venison Stew
Hearty, deeply savory, and built entirely around whole-food ingredients, this slow-simmered venison stew is the kind of cold-weather comfort food that feels like it took all day — in the best possible way. Avoiding nightshades means saying goodbye to tomatoes, peppers, and paprika, which are the backbone of most traditional stews, so finding a recipe that still delivers rich, complex flavor can feel like a real challenge. Here, pomegranate juice and apple cider vinegar step in to build that same depth and brightness, while turmeric and ginger add warmth without any of the usual suspects. Bone broth, fresh rosemary, and thyme do the heavy lifting on aroma, and a long, low simmer transforms the venison into something genuinely fork-tender and satisfying. Carrots, parsnips, and sweet potatoes round out the bowl with natural sweetness and substance, and an arrowroot slurry pulls the broth into a silky, spoon-coating finish. Every ingredient is straightforward and easy to source, so there's no guesswork about hidden additives or off-limits seasonings. This is the kind of stew you'll want to make on repeat all season long.
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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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