Wheat Free Rosemary-Garlic Venison Stew
Hearty, deeply savory, and built entirely around whole-food ingredients, this venison stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Venison gets a bad reputation for being tough or gamey, but a long, slow braise in bone broth with pomegranate juice and apple cider vinegar transforms it into something fork-tender and genuinely rich. The thickener here is arrowroot starch rather than conventional flour, so the silky, glossy broth comes together without a single grain of wheat in sight — no substitutions required, no compromises on texture. Turmeric and ginger give the meat a warm, earthy backbone before it even hits the pot, while fresh rosemary, thyme, and bay leaves perfume the whole braise as it simmers low and slow. Carrots, parsnips, and sweet potatoes round out the bowl with natural sweetness and enough substance to make this a complete, satisfying meal on its own. A scatter of fresh parsley at the end brightens everything up just before serving. This is the stew you make when you want something that tastes like it took all day — because, honestly, it kind of does, and every minute is 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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