Oral Allergy Syndrome Friendly Rosemary-Garlic Venison Stew

Total time2 hr 35 min

Prep time25 min

Cook time2 hr 10 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Venison Stew

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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
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.
6 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.
3 medium carrots, 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, 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.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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