Seed Oil Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a fragrant herb broth is the kind of meal that makes the whole house smell incredible, and this stew delivers exactly that kind of deep, satisfying comfort. Coconut oil stands in for the usual canola or vegetable oil, keeping every drop of fat in this pot clean and intentional — no industrial seed oils anywhere in the ingredient list. The braising liquid is genuinely special: pomegranate juice and apple cider vinegar add brightness and a subtle tartness that balances the earthiness of the venison, while bone broth builds a savory backbone that store-bought shortcuts simply can't replicate. Carrots, parsnips, and sweet potatoes soak up all of that rosemary-and-thyme-scented liquid as they simmer, turning tender and deeply flavored by the time the stew is done. Arrowroot starch thickens the broth into a glossy, spoon-coating sauce without any grain-based thickeners getting in the way. This is a genuinely hearty, nourishing bowl — the kind of recipe worth pulling out on a cold evening when you want something that feels both wholesome and a little special.
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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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