Pork Free Rosemary-Garlic Venison Stew

Total time2 hr 35 min

Prep time25 min

Cook time2 hr 10 min

4.8

(30)

Venison is a naturally lean, deeply flavorful protein that makes this hearty stew feel both rustic and a little special — no substitutions or workarounds needed to keep it completely pork free. The meat gets a warm spice rub of turmeric and ginger before being seared in coconut oil until a serious crust forms, which builds the kind of rich, layered base that makes a stew genuinely memorable. Pomegranate juice and apple cider vinegar deglaze the pot, adding a subtle tartness that balances the earthy bone broth beautifully. Carrots, parsnips, and sweet potatoes go in halfway through the long, low simmer, so they stay tender without turning to mush. Fresh rosemary, thyme, and bay leaves perfume the whole pot as it braises, and an arrowroot slurry at the end pulls the broth into something silky and spoon-coating rather than watery. It's the kind of bowl that tastes like it took all day — because it kind of did, in the best possible way.

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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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