Rice Free Rosemary-Garlic Venison Stew
Hearty, deeply savory, and built around bold aromatics, this venison stew is the kind of cold-weather meal that makes the whole kitchen smell incredible. Wild game can sometimes feel intimidating to cook, but a long, low simmer in bone broth with rosemary, thyme, and a splash of pomegranate juice transforms the meat into something fork-tender and genuinely special. Carrots, parsnips, and sweet potatoes soak up all that braising liquid, making every bowl a complete, satisfying meal without a grain of rice in sight. For anyone navigating a rice-free lifestyle, the thickening here comes from arrowroot starch whisked into cold water — a clean, effective swap that gives the broth a silky, spoon-coating consistency. The turmeric and ginger in the spice rub add warmth and depth without overpowering the natural richness of the venison. Apple cider vinegar and pomegranate juice bring just enough brightness to balance the long-cooked earthiness of the vegetables. Finish with a handful of fresh parsley and you have a stew that looks and tastes like it took serious effort — even though the pot does most of the work.
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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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