Shellfish Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison stew is the kind of cold-weather cooking that makes your whole kitchen smell incredible, and this version delivers deep, layered flavor from the very first simmer. The meat is seasoned with turmeric and ginger before getting a proper sear in coconut oil, building a crust that locks in all that savory goodness before the long braise even begins. Pomegranate juice and apple cider vinegar deglaze the pot, lifting every browned bit off the bottom and adding a subtle tartness that balances the richness of the bone broth beautifully. Carrots, parsnips, and sweet potatoes join the party halfway through, soaking up the herby, aromatic broth until they're perfectly tender. Fresh rosemary, thyme, and bay leaves do the heavy lifting on flavor, and a quick arrowroot slurry at the end pulls the broth into a silky, spoon-coating sauce. Because every ingredient here is straightforward and land-based, there's no need to scrutinize labels for hidden seafood derivatives or shared-facility warnings — just clean, wholesome components from start to finish. Scatter some fresh parsley on top before serving and bring the whole Dutch oven straight to the table.
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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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