AIP Friendly Apple & Sage Venison Stew
This hearty, slow-simmered stew is the kind of deeply satisfying cold-weather meal that makes the whole kitchen smell incredible — earthy herbs, sweet apple, and rich venison all melting together into something truly special. Venison is a naturally lean, nutrient-dense protein that works beautifully here, seared in coconut oil until deeply browned before braising low and slow in bone broth until fork-tender. The combination of tart Granny Smith apples, carrots, and parsnips gives the broth a gentle sweetness that balances the savory depth of fresh rosemary, thyme, and sage. Sticking to an autoimmune protocol can make stews tricky — nightshade-based spices, soy sauce, and grain-based thickeners are common culprits — but this recipe sidesteps all of that with turmeric, coconut aminos, and a simple arrowroot slurry to bring the broth to a silky, spoon-coating finish. Apple cider vinegar adds a quiet brightness that keeps the whole bowl from feeling heavy. It serves four, so it's a solid option for a family dinner or a batch you can reheat throughout the week when you need something warming and nourishing without any guesswork.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the stew
- 2 lb venison shoulder or stew meat, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp coconut oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ tsp ground turmeric
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 3 cups bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp fresh sage leaves, roughly chopped
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the venison cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat 2 tbsp 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 deeply browned on at least two faces. Transfer the seared meat to a plate and set aside; repeat with the remaining pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!