Pistachio Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a fragrant rosemary-and-garlic broth is the kind of cold-weather comfort food that earns a permanent spot in your rotation. The meat gets a deep, caramelized sear before it ever meets the liquid, which builds a savory backbone that carries through every bite. Pomegranate juice and apple cider vinegar add a subtle brightness that balances the earthiness of the venison beautifully, while sweet potatoes, carrots, and parsnips soak up all that herby, spiced broth as they simmer. Turmeric and ginger give the stew a gentle warmth without overpowering the other flavors — it's complex but completely approachable. An arrowroot slurry thickens everything at the end into a glossy, spoon-coating sauce that clings to the tender chunks of meat and vegetables. Because every ingredient here is whole and straightforward, there's no need to second-guess labels or worry about hidden additives sneaking into your bowl. A scatter of fresh parsley at the end keeps it feeling bright and finished, even after hours on the stove.
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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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