Xanthan Gum Free Rosemary-Garlic Venison Stew
Rich, slow-braised venison in a deeply savory broth is the kind of cold-weather cooking that makes the whole kitchen smell incredible — earthy rosemary, sweet caramelized onion, and warm spices all building together over a long, gentle simmer. The real trick here is the arrowroot starch slurry stirred in at the end, which thickens the broth to a silky, spoon-coating consistency without any gums or starches that could cause problems for sensitive digestive systems. Pomegranate juice and apple cider vinegar add a subtle brightness that cuts through the richness of the venison and bone broth, making every bite feel balanced rather than heavy. Carrots, parsnips, and sweet potatoes soak up all that braising liquid as they cook, so the vegetables are just as satisfying as the meat itself. Searing the venison in two batches before braising is the step that makes the biggest difference — that deep brown crust is where all the flavor lives, and it's worth the extra few minutes. This is a genuinely hearty, crowd-pleasing stew that happens to be completely free of gum-based thickeners, with no compromises on texture or taste.
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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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