Italian & Spicy Venison Sausage & Peppers

I am not a fan of sausage & peppers at all, but Fred loves it. It smelled good, he says it’s great & it doesn’t get much easier. Lol

• 3 lbs of mixed Italian & spicy sausage (We use venison sausage.)
• 4 Tb olive oil
• 7 peppers (sliced)
• 5 med yellow onions (sliced)

Cut up peppers & onions and saute with olive oil in sauce pan.  Cut sausage into links and brown in skillet.  Cook down peppers and onions until they begin to brown and add sausage to the pot. Simmer together on low for 10 min. Done!

Paleo Sherpherd’s Pie

This combination worked for me. I love it! It makes a 9×13 dish and it’s warm & hearty.

• 1lb ground meat (I used venison.)
• 3 Tb olive oil
• 1 med yellow onion (chopped)
• 2 cloves minced garlic
• 3 handfuls baby spinach (shredded)
• 12 oz green beans
• 2 carrots (chopped)
• 1 tsp rosemary
• 1 tsp thyme
• Salt & Pepper to taste
• 1 cup beef broth
• 2 Tb arrow root powder
• 1 head cauliflower
• 2 Tb coconut milk
• 1 egg

Preheat oven to 350.

Cut cauliflower into chunks and steam until soft. Place in food processor and allow to cool for a bit.

Saute onion and garlic in olive oil in sauce pan until onions are clear. Add ground meat and cook through. Add spinach (I just shred it with my hands as I throw it in the pot.), green beans & carrots, as well as broth. Simmer for about 10 minutes.

In the meantime, add coconut milk and one egg to food processor. Blend until smooth, like mashed potatoes!

Add rosemary, thyme and arrow root powder to your meat and vegetables in the sauce pan and salt & pepper as desired.

Pour contents into a 9×13 baking dish and spread mashed cauliflower over the top. Bake at 350 for 45 min.

 

 

 

• 3 Tb olive

Venison Meatloaf…

We eat quite a bit of venison and meatloaf is a favorite. I made two paleo friendly loaves and two containing cheese for the cheese lovers in the house. If cheese is your “cheat”, have at it! Pictured above contains no cheese. 😉

Paleo Venison Meatloaf

• 2.5 lbs ground venison
• .5 lb ground beef
• 2T coconut flour
• 1/2 cup diced white onion
• 8 cloves minced garlic
• 1/2 cup diced pepper
• 1 egg beaten
• 1t salt
• 1/4t pepper
• 1 cup sauce…it actually makes a little more. (reserve half for top of loaves)—>

Sauce: combine all

• 6 oz tomato paste
• 3T vinegar
• 1/4 tsp dried mustard
• 1/3c water
• 1/2t salt
• 1/4 t cayenne pepper
• 1/2T garlic powder
• juice from half of a lemon

Loaves:

Combine all ingredients in bowl, well, reserving half of the sauce. Lightly press into two greased loaf pans and top with remaining sauce. Bake at 350 for 1.5 hours.

*If you’d like to add cheese…take a 1/2″ wedge of cheese (American melts the best & is nice and creamy), I have them cut it at the deli, then cut the wedge into 6 strips. Fill each loaf pan 1/2 way with meatloaf mixture, place three strips of cheese on top and lightly press, then add the rest of the meatloaf mix over the top. The cheese will melt throughout the meatloaf and will be nice and bubbly when it comes out of the oven. Enjoy.