Oats Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a fragrant herb broth is the kind of cold-weather cooking that makes the whole house smell incredible. The meat is seasoned with turmeric and ginger before being seared hard in coconut oil, building a deep, caramelized crust that gives the finished stew real backbone. Pomegranate juice and apple cider vinegar deglaze the pot, adding a subtle tartness that balances the earthy sweetness of the carrots, parsnips, and sweet potatoes simmered alongside the meat. Fresh rosemary, thyme, and bay leaves do the heavy lifting on aromatics, so every spoonful tastes layered and intentional without a long ingredient list. Thickening with an arrowroot slurry at the end keeps the broth silky and glossy — no grain-based thickeners needed, which makes this a genuinely safe choice for anyone navigating oat or gluten concerns. It's the kind of stew that rewards patience: after nearly two hours of low, gentle simmering, the venison becomes fork-tender and practically melts into the broth. Finish it with a handful of fresh parsley and you've got a bowl that looks and tastes like it came from a serious kitchen.
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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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