Sesame Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a fragrant herb broth is the kind of cold-weather cooking that makes your whole kitchen smell incredible. The meat gets a deep sear before it ever hits the liquid, building that caramelized crust that gives the stew its backbone, and then it braises low and slow until it's genuinely fork-tender. Pomegranate juice and apple cider vinegar add a subtle brightness that keeps the broth from feeling heavy, while rosemary, thyme, and bay leaves do the slow, aromatic work in the background. Carrots, parsnips, and sweet potatoes go in partway through so they hold their shape and soak up all that savory depth without turning to mush. An arrowroot slurry at the end pulls everything together into a glossy, spoonable broth that clings to every piece of meat and vegetable. For anyone navigating sesame-free cooking, this recipe is naturally free of the tahini, sesame oil, and seed-heavy spice blends that sneak into so many store-bought sauces and broth products — every ingredient here is straightforward and easy to verify. Scatter a little fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.
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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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