Soy Free Rosemary-Garlic Venison Stew
Venison is a naturally lean, deeply savory protein that takes beautifully to low-and-slow braising, and this stew delivers all the comfort of a classic Sunday pot roast with a flavor profile that feels genuinely special. Pomegranate juice and apple cider vinegar build a braising liquid with real depth and a subtle tang, while rosemary, thyme, and bay leaves do the slow, fragrant work of pulling everything together. Turmeric and ginger in the spice rub add warmth without heat, and the sweet potatoes, carrots, and parsnips soak up every bit of that rich broth as they simmer. For anyone navigating soy sensitivities, this recipe is a relief — every ingredient is straightforward, and the thickener here is arrowroot starch rather than any soy-derived product or mystery additive. The bone broth base means the sauce is naturally silky even before the arrowroot slurry goes in, and by the time you ladle it into bowls, the venison is fork-tender and practically falling apart. A handful of fresh parsley over the top is the only finishing touch you need.
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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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