Paraben Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison with rosemary, garlic, and a deeply savory bone broth base — this is cold-weather comfort food at its most satisfying. The combination of sweet potatoes, carrots, and parsnips makes every spoonful hearty and naturally sweet, while pomegranate juice and apple cider vinegar add a subtle brightness that keeps the whole pot from feeling heavy. Every single ingredient here is whole and unprocessed, which matters when you're being careful about synthetic preservatives and chemical additives that sneak into packaged sauces, broths, and spice blends. Using homemade or a clean-label bone broth keeps the liquid pure, and the stew thickens beautifully with arrowroot starch instead of anything refined or additive-laden. Searing the venison in batches before the long simmer builds that deep, caramelized crust that makes the finished broth taste like it's been cooking all day — because it has. Fresh rosemary, thyme, and garlic do all the heavy lifting on flavor, so there's no need to reach for anything from a bottle. Finish with a handful of chopped parsley and you've got a bowl that looks 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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