Walnut Free Rosemary-Garlic Venison Stew
Rich, deeply savory, and built on ingredients you can actually trust, this venison stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Venison is seared until a proper brown crust forms, then slow-simmered in bone broth with pomegranate juice and apple cider vinegar — a combination that tenderizes the meat beautifully while building a broth with real depth and a subtle tang. Turmeric and ginger give the whole pot a warm, earthy backbone, while fresh rosemary and thyme keep things bright and aromatic. Carrots, parsnips, and sweet potatoes go in during the final stretch so they stay tender without turning to mush, and a quick arrowroot slurry pulls the broth together into something silky and spoon-coating. For anyone navigating tree nut concerns, this recipe is completely straightforward — every ingredient is whole and easy to verify, with no sauces, spice blends, or pantry shortcuts that might sneak in unwanted additions. It's a genuinely satisfying, hands-on cook that rewards patience, and the payoff — fork-tender meat in a glossy, herb-scented broth — is absolutely worth it.
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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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