Oral Allergy Syndrome Friendly Apple & Sage Venison Stew

Total time2 hr 30 min

Prep time25 min

Cook time2 hr 5 min

Oral Allergy Syndrome Friendly Apple & Sage Venison Stew

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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1 medium yellow onion, diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
3 medium carrots, peeled and cut into 1-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
2 medium parsnips, peeled and cut into 1-inch pieces
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked parsnip in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid parsnip, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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.

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