Turkey Free Rosemary-Garlic Venison Stew
Rich, deeply savory, and built around wild game, this braised stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Venison is seasoned with turmeric and ginger before getting a proper sear in coconut oil, which builds a dark, caramelized crust that forms the flavor backbone of the entire dish. Pomegranate juice and apple cider vinegar deglaze the pot, adding a subtle tartness that balances the richness of the meat and bone broth beautifully. Carrots, parsnips, and sweet potatoes simmer low and slow alongside fresh rosemary, thyme, and bay leaves until everything is meltingly tender. An arrowroot slurry thickens the broth at the end into something silky and spoonable — no flour, no fuss. For anyone navigating poultry-free eating, this is a genuinely satisfying centerpiece that doesn't feel like a compromise in the slightest. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even if the stove did most of the work.
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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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