Seeds Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a deeply savory broth is the kind of cold-weather meal that makes you want to stay in all weekend. The combination of rosemary, thyme, and garlic builds a fragrant backbone, while pomegranate juice and apple cider vinegar add a subtle brightness that keeps the stew from feeling heavy. Chunks of sweet potato, carrot, and parsnip soak up all that braising liquid and turn perfectly tender by the time everything is done. Avoiding seeds in a hearty stew like this can be tricky when store-bought broths and spice blends sneak in unexpected ingredients, but every component here is straightforward and easy to verify. The thickener is arrowroot starch rather than anything seed-derived, so the broth gets that silky, spoon-coating consistency without any compromise. Searing the venison in batches before the long simmer is the move that takes this from good to genuinely restaurant-worthy — don't skip it. A handful of fresh parsley over the top at the end adds a pop of color and a clean finish to an already stunning bowl.
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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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