Eggless Apple & Sage Venison Stew

Total time2 hr 30 min

Prep time25 min

Cook time2 hr 5 min

4.7

(30)

About Fig

Fig 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!