Pecan Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison stew is the kind of cold-weather cooking that makes the whole house smell incredible, and this version delivers serious depth of flavor from a surprisingly clean ingredient list. The meat gets a warm spice rub of turmeric and ginger before being seared hard in coconut oil, building a caramelized crust that pays dividends once everything starts simmering together. Pomegranate juice and apple cider vinegar deglaze the pot, adding a subtle tartness that balances the richness of the bone broth beautifully. Carrots, parsnips, and sweet potatoes go in during the final stretch, soaking up all that rosemary-and-thyme-scented braising liquid until they're perfectly tender. An arrowroot slurry thickens the broth at the end into something glossy and spoon-coating without any grain-based thickeners. Because every ingredient here is straightforward and whole-food, you never have to second-guess what's in the pot — no hidden additives, no nut-based fillers, just honest, hearty stew. Scatter some fresh parsley over the top before serving 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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