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.
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
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