Why Venison?
Venison is a very lean meat. Venison packs the most protein of all red meats. It also has far less fat than other red meats including beef. It also has more vitamins and minerals than beef. It is rich in iron and B-vitamins! Since venison is a dense meat, it doesn’t take long to cook either.
But really… why not?! Venison is one of my favorite meats of choice. This could be partially because I grew up on it, call me bias, but truly… it can be very tasty if prepared well. Venison, or deer meat, is a rich meat that is very common in the Midwest. I’ve never had to wonder if my venison was pasture raised, grass-fed, or conventionally farmed before being processed, because it obviously wasn’t. When you hunt in the wild you know exactly where it came from, when, and by who. I would consider another perk being able to choose specifically which cuts of meat you want. It certainly is a very ethically nutritious choice too.
In Season Vegetable Pairings
Winter squashes are awesome because you can create something very tasty with minimal prep work. Just a little patience while it bakes, some spices, and you’re set! I paired this meal with acorn squash some in season sweet peppers for a little crunch and color.
Ingredients
- 3/4 -1 lb Venison Sliced Steak
- 1 Large Organic Acorn Squash
- 1 Handful of Organic Sweet Peppers
- 1 tsp. Organic Cumin
- 1/2 tsp. Celtic Sea Salt
- 1/2 tsp. Organic Garlic
- 1/4 tsp. Organic White Pepper
- 1/4 tsp. Organic Coriander
- 1/2 tsp. Organic Pure Vanilla Extract
- 1 1/4 tsp. Organic Cinnamon
Instructions
- Preheat oven to 375 F
- Cut squash in half and remove pulp and seeds
- Place on a cooking sheet flat side down for 40 minutes
- Set seeds aside and save to make Roasted Squash Seeds
- Scoop cooked squash meat into your Ninja
or other immersion blender
- Add vanilla and cinnamon and blend on high for 30 seconds
- Combine cumin, sea salt, garlic, white pepper, and coriander together and mix thoroughly.
- Add venison and toss until venison is fully coated in the seasoning
- Pan sear in a cast iron skillet or stainless steal pan for 4-6 minutes do not overcook
- Finely slice peppers
- Pan sear them for 60 seconds before add them to your meal as a tasty and colorful garnish
or other immersion blender
