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This Paleo Venison Stroganoff is a delicious meal packed full of nutrients, protein and a delicious sauce. The coconut cream makes this a paleo friendly dish, and adds a sweet, fresh depth of flavour. This dinner is a great one for the slow cooker and can be made with your preferred cut of venison (or beef of course). Serve with a small portion of rice and a large size salad. This dish makes amazing leftovers so is also perfect for lunch the next day.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Paleo Venison Stroganoff

Ingredients
  

  • 500 g venison cut into chunks
  • 1 large onion diced
  • 2 tsp fresh garlic crushed
  • 500 g mushrooms washed and sliced
  • 1 Tbsp coconut aminos
  • 3 Tbsp tomato paste
  • ½ Tbsp paprika
  • 250 ml organic beef stock
  • 250 ml coconut cream
  • Pinch of each salt and pepper to taste
  • 1 Tbsp fresh parsley finely chopped

Instructions 

  • In a hot pan pan, brown the venison.
  • Once browned remove and add the onion, garlic and mushrooms. Mix well and cook until the onion is translucent.
  • Next, add in the coconut aminos, tomato paste, coconut cream and beef broth. Stir until thoroughly combined and allow to simmer for 10 minutes.
  • After 10 minutes add back in the venison and simmer for a further 10 minutes or until the sauce has thickened.
  • Season with a pinch of salt and pepper (to taste) and garnish with fresh parsley. Serve warm over a bed of rice or mashed potatoes/kumara.
  • Always serve with a side salad
Keywords paleo, paleo dinner recipe, paleo venison stroganoff, stroganoff, venison stroganoff, venison stroganoff recipe
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