Venison Italian Sausage Stuffed Delicata Squash

Get your fall cooking started off right with this classic squash recipe.

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Stuffed squash is one of the first things I make every fall. I LOVE squash season, and seriously get giddy when I start seeing the seasonal squash in the produce section. I inevitably buy ALL the squash, and my husband wonders when he’ll ever eat a meal without squash again 😉

But even better, squash season also lines up pretty nicely with the timing of when we start to get meat back from the butcher from the year’s deer season harvest. I’m a SUCKER for venison grind, so I am always so excited to start using it, and a stuffed squash recipe is always in order.

Unfortunately, with the Napa fires this year, my husband wasn’t able to harvest any deer (he hunts in Napa county, and the fires started right after the season opener and ran through all of the land that they hunt on, pretty much wiping the season out), so our venison grind stash won’t get replenished. Luckily, we still have some from a good harvest last year, so I was able to whip up my favorite version of stuffed squash, using venison Italian sausage and delicata squash.

The real beauty of this recipe is that you can virtually substitute any ground meat and/or squash (although you may have to play around with the number of squash you buy to ensure you have enough filling. Use a ground sausage style meat, or use with plain ground meat. My favorite squash to stuff is delicata, but I also love kabocha and acorn (very seasonal if you are cooking for an occasion!).

One thing to note — if you decide to make this with plain ground meat (e.g., ground beef), but still want the Italian sausage style seasonings, consider adding some extra spices in like red chili flakes, onion powder, and oregano. One (1) teaspoon of each should do the trick!

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4)

INGREDIENTS:

  • 1 lb. venison Italian sausage (regular Italian sausage works here, too!)⁠
  • 2 delicata squash⁠
  • 1/2 bunch kale (I like lacinato), chopped⁠
  • 1 small yellow onion, diced⁠
  • 3 cloves garlic, minced⁠
  • Salt & pepper⁠
  • Avocado oil⁠

DIRECTIONS:

Preheat your oven to 400. Slice your squash in half, and remove the pulp. Brush with avocado oil, and season with salt and pepper. Roast until fork tender, about 25 mins, and remove from oven.⁠

In a saucepan over medium heat, heat about 1 tbsp. avocado oil. Add in onions and garlic, quickly cook until fragrant (15-30 seconds), and then add in the venison sausage. Once almost browned, add in your choppe kale, Stir and cook until wilted and the venison sausage is fully browned.⁠

Spoon the desired amount of filling into each squash half, and serve!⁠


Shredded Pork Enchiladas Verdes

A clean, yet hearty version of my favorite way to enjoy enchiladas.

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There’s really nothing like a good enchilada, amirite? While I will never turn down an enchilada of any form, enchiladas verdes are my go-to order at any Mexican restaurant and it is my favorite way to eat them.⁠ And, in my honest opinion, if you are going to make pork enchiladas, green sauce is the ONLY way to go.

Whenever we get a pork shoulder from my in-laws, I almost always use it to make my Basic Pulled Pork recipe, which is amazing for preparing meals for the week AND freezer meals for the days when meal planning is just *beyond* me. Plus, between the pandemic, flu season, and a new baby on the horizon, we’ll be going out to eat even less than we already do, so I made a few batches of these Shredded Pork Enchiladas Verdes and stashed the extras in the freezer. And honestly, when this baby comes I can guarantee you these will be one of the first meals to go!

Now, let me caveat this by also saying I am a sucker for convenience, so I used Siete Foods grain-free tortillas and green enchilada sauce. I haven’t perfected a homemade enchilada sauce yet, but you KNOW I’m working on one, and will share when I do! And while we enjoyed with some shredded Monterey Jack cheese on top, you can omit to make these bad boys paleo friendly.

One thing to note — Now, while I used my Basic Pulled Pork recipe, you can absolutely make these using store-bought pulled pork, but just know that you might not be able to find paleo friendly or Whole30 compliant pulled pork in the grocery store. If you are going to go the store-bought route, I like Del Real Foods Pork Carnitas.

Additionally, this recipe made 3 batches of about 6 enchiladas. I prepare and bake in batches of 6, because that seems to be the best amount for dinner for a family of 4. The other two batches went into the freezer, but if you DON’T want extras to go in the freezer, I recommend cutting the recipe quantities in half.

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4)

INGREDIENTS:

  • 1.5lbs pulled pork (see my recipe here)
  • 3 packages Siete tortillas (I like the cassava flour ones best)
  • 2 jars Siete enchilada verde sauce
  • 1 medium white onion, diced
  • 2 4oz. cans diced hatch chiles
  • 1 tbsp. avocado oil
  • 2 tsp. cayenne pepper
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 1 package shredded jack cheese, for topping (omit for dairy-free)
  • Cilantro, for topping
  • Radishes, for topping

DIRECTIONS:

If you plan on cooking enchiladas after preparing, pre-heat your oven to 375.

Heat a large pot on medium high heat. Add avocado oil. Once oil is heated, add pork to the pan, along with the chopped onion, chiles, spices, and 1 jar of sauce. Stir to combine, and cook until everything is heated through and the onions are starting to look transparent, about 3-5 mins, and turn off the heat. One at a time, spoon some of the filling mixture (roughly 1/4 cup) into a tortilla, roll, and place in an 8×8 pan seam side down. Continue until the pan is full, or after about 5 or 6 enchiladas. Repeat for each batch. Evenly divide the remaining jar of sauce by 3, and use to pour over each batch of enchiladas, covering them completely.

If eating immediately, add your cheese topping (omit if you want to be paleo friendly/dairy free), and cook for 15 mins, or until the cheese bubbles and starts to brown on the edges.

If freezing, cover with foil, and pop into the freezer. To cook from frozen, pre-heat your oven to 375, and cook covered for 25 mins. Remove from oven and remove cover, add cheese, and cook for an additional 10-15mins until the cheese bubbles and starts to brown on the edges.


How to Make Basic Pulled Pork

The perfect base recipe to create meals for the whole week!

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Pulled pork is an amazing thing to make if you want to set yourself up with easy meals for a while. It is a bit of a labor of love, I will admit, but the results can seriously feed you for days upon days, so it is worth it in my mind.

Plus, in the grand scheme of things, it is easy! Sear your pork, cook your pork in the crock pot for 10-12 hours, shred your pork. BAM!

And while you can season for something specific, say barbecue seasoning for BBQ pulled pork, or more of a taco seasoning/Mexican seasoning for carnitas or enchiladas, I like to use very basic seasoning up front so I can use this pulled pork for ALL the things.

Pulled pork is best made using pork butt or pork shoulder. I typically use pork that we get from my in-laws (they raise pigs on their ranch), so the size is a bit unpredictable; they usually end up being somewhere around 5lbs I would bet. But, the beauty of this recipe is that the size of your butt/shoulder doesn’t affect it at all!

How we enjoy these? Here are a few of my favorite ways!

  • Mixed with BBQ sauce for BBQ Pulled Pork over Sweet Potatoes (recipe coming soon!)
  • Used in enchiladas for Pork Enchiladas Verdes (recipe coming soon!)
  • Crisped in a pan with taco seasoning for Pork Lettuce Carnitas Cups (recipe coming soon!)

One thing to note — Shredding the pork takes a while. I typically make a huge batch when we get a pork shoulder directly from my in-laws’ ranch, so perhaps the cuts I use have a bit more connective tissue and fat in them than a store bought cut would, but it usually ends up taking me an hour or so after it is done cooking to shred and remove all of the fat and connective tissue.

I really like these Cuisinart Meat Shredders to help get a lot of the meat separated, but there is really no substitute for just getting in there and using your hands.

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE

INGREDIENTS:

  • Pork butt or pork shoulder
  • 2-3 cups of chicken broth
  • 1/2 large yellow onion, cut into large chunks
  • Salt and pepper to taste

DIRECTIONS:

Season your cut of pork on all sides with salt and pepper. Heat a pan on high (a cast iron pan is perfect if you have one), and sear the pork on all sides until crispy golden (about 2-3 mins per side, depending on the size of the cut). Once seared, place your pork in a crock pot, along with the broth and the onion chunks. Cook on low for about 10-12 hours.

Once done cooking, shred the pork, discarding the excess fat, connective tissue, and any bones.

Use immediately for a meal, or store in the fridge for future meals. The pork will store well for at least 7 days!


Lemony Garlic Parsnip Fries

A lighter version of the classic favorite, perfect for fall.

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If you haven’t tried parsnip fries yet, I gotta tell you…YOU MUST. They are a lot like carrots — naturally sweet when roasted — but they have more of a warm-spiced flavor that is to die for.

I feel like I always forget about parsnips and then re-discover them when I’m trying to get out of a veggie rut, and I’m always so happy about it. Plus, that spiced flavor heading into fall…they are the perfect veggie to try out to switch up your game!

For all intents and purposes, you can prepare them and use them the same as you would carrots. Just don’t expect the same carrot taste!

Since it is the end of summer and the beginning of fall, I used these to make some garlic fries because WE MISS SPORTS here in this house. But, these would also go great with a burger or grilled salmon, or cut them into rounds and serve with roasted lamb or beef.

One thing to note – if you don’t want to cook these in the oven, I bet they’d be awesome cooked in an air fryer. I haven’t tried it, so can’t recommend any settings/times, so let me know if you do!

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4)

INGREDIENTS:

  • 4-5 large parsnips
  • 1 tbsp. avocado oil
  • 2 tbsp. olive oil
  • 1tsp. + 1 tsp. salt
  • 1 tsp. + 1 tsp. pepper
  • Juice of 1 small lemon (about 1 tbsp.)
  • 1 tbsp. parsley, finely chopped
  • 4-5 cloves garlic, minced

DIRECTIONS:

Pre-heat your oven to 400 degrees. Peel your parsnips, and cut into fries. Coat with avocado oil, and season with half of your salt and pepper. Toss to coat. Bake for about 25 minuttes.

While the fries are baking, mix the olive oil, lemon juice, garlic, and remaining salt and pepper in a small bowl.

When the fries are done, pour the lemon garlic mixture over the fries. Toss to coat evenly. Sprinkle the chopped parsley on top of the fries, and serve!


Healthified Fried Green Tomatoes

Use this Whole30 version to clean up your favorite southern indulgences.

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I really have a thing for fried green tomatoes, and I can’t explain it. I just love them? My mom’s family is from Texas, so maybe it’s the Southern roots in my genes.

I love them on their own, on a slider, or my personal favorite—on a southern-style eggs benedict (cue the drool).

When I saw green tomatoes at the store, I knew I wanted to try my hand at my own version of fried green tomatoes, but I hesitated because I wasn’t sure I wanted to indulge in something so…fried and indulgent. I recently found out that I’m anemic and have been trying to make changes in my diet to cut out foods that inhibit iron uptake, so the traditional way of making these wasn’t going to cut it.

So when I had the idea to clean them up a bit and create this Whole30 compliant and paleo friendly version, I was like YES PLEASE. Also, I may never fry things in anything except cassava flour ever again because it seriously gives your food the perfect light-yet-seriously-satisfying coat.

A couple things to note — When you are buying tomatoes, the firmer the better! Ripe tomatoes that are squishy will be HARD to grasp with tongs when you are trying to flip and remove them from the pan.

Also, you’ll want to prep 3 or 4 tomatoes to put in the pan and cook at a time (aka you want to batch cook these if you can). This helps the pan and the oil not to get too hot but still allows the tomatoes to cook quickly.

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 2 adults)

INGREDIENTS:

  • 4-6 green tomatoes, sliced 1/4” thick
  • 3/4 cup cassava flour + 1/3 cup cassava flour
  • 2 tsp. Paprika
  • 1 tsp. Black pepper
  • 1 tsp. Cayenne pepper
  • 1 tsp. Garlic powder
  • 1/2 tsp. Salt
  • 1 egg
  • 1/4 cup almond milk
  • 2-4 tbsp. Avocado oil

DIRECTIONS:

Set up a station for your tomatoes. On one plate, put the 1/3 cup cassava flour. In a small glass bowl, combine your egg and almond milk, and whisk to mix. On a second plate, add the 3/4 cup of cassava flour with the remaining spices and mix together.

Next, heat up your avocado oil in a pan over high heat. Use as much as it takes to cover the bottom of the pan, about 2-4 tbsp.

You’ll take your green tomato slices and dip them in each station in the following order: coat both sides in plain cassava flour, dip in the egg wash, then coat in both sides of the cassava flour spice mix.

Once your tomato is coated, place in your heated pan and cook until golden, about 2-3 mins each side.

After cooking, let cool on a plate lined with a paper towel to soak up any excess oil.

Enjoy as a side with your favorite southern meal, or by themselves with a tasty dip (I love a spicy mayo or chipotle sauce with these).


Hatch Chile Avocado Salsa

Use these chiles to dress up your dinner with a southwestern flare.

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When I saw hatch chiles at Trader Joe’s I was so excited – I love experimenting with new ingredients, and I always get inspired when the new seasonal produce makes it’s way into the store.

But what I didn’t think about was, what was I going to do with an entire bag of hatch chiles? I’m talking just over a pound. So. many. chiles.

I first used them to make chipotle bacon melts which were amazing (you can find that recipe here), but I still had a ton left over. After a few days, it was taco night and I was still mulling over what to do with them. I had planned on making a corn salsa for the tacos I was preparing, but turns out I had only dreamt that I had bought corn, so I did a quick pivot and decided to use the hatch chiles I had instead.

And they did not disappoint! The mild, yet pronounced flavor blended so well with the tomato and avocado, and the garlic and chili powder in the spice mix I used were the best compliment at really bringing that out. Plus with the added citrus kick of the lime juice, I knew it was going to be good.

So next time you have a bunch of hatch chiles and avocado on hand, whip up a batch of this salsa – you won’t regret it!

One thing to note — this recipe is dairy free, Whole 30 compliant, and paleo, meaning it’s good for you and the soul!

Have you made this? Let me know what you think or any questions you have in the comments below!


RECIPE

COOKWARE NEEDED:

  • Chef’s knife
  • Glass mixing bowl
  • Spoon

INGREDIENTS:

  • 5-6 large hatch chiles
  • 3 medium heirloom tomatoes
  • 1/2 large avocado
  • 2 tbsp. olive oil
  • 1 tsp. lime juice
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 teaspoon black pepper

DIRECTIONS:

Using a chef’s knife, dice the chiles, tomatoes, and avocado and combine in a small glass bowl. Add the rest of the ingredients, and stir to mix thoroughly. Serve with your favorite chips, tacos, or even with salmon.


Mexican Inspired Short Rib Tacos

These paleo tacos are the ultimate “treat yourself” for any taco Tuesday!

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I’m just going to tell you right now, this recipe is a bit of a labor of love, but my goodness is it worth it. Plus, make this recipe on a Monday, and you are sure to have leftovers to keep enjoying for the rest of the week!

I always seem to have a bunch of short ribs in the freezer, and I’m ALWAYS stuck on what to do with them. I’m not a fan of braised style short ribs – for some reason stews and most slow-cooked meats just don’t appeal to me (too heavy, I think!). Plus, to do short ribs right, they just take too long for my liking. To get that juicy, fall-off-the-bone meat, you need to cook them for hours and hours. As a mama of two littles under 3, I can’t commit to being that prepared!

I wish I could remember where I saw the idea so I could give credit where credit is due, but I came across a photo of Mexican short-rib tacos (with no recipe!), and I knew right then that I would try to recreate. I also knew that I didn’t want to slow cook these all day, so I opted for the Instant Pot, which saved me hours. Instead of all day, the meat was done in less than an hour!

And I seriously devoured these, you guys. My husband went back for THIRDS, which is when you know it is good. The meat has just enough spice with a ton of flavor, and the crispy edges were perfect. And let’s be real, you can’t go wrong with the crunch of a Siete tortilla taco. Plus, topped with the salsa and served with a fresh drink of your choice, it is as refreshing as can be on a warm summer day.

One thing to note — Siete foods also makes a fabulous nacho and white cashew queso, so if you aren’t in the mood to make your own queso, go ahead and buy one of these.

Also – if you want to get more veggies into the meal, you can eat the shredded beef over a salad or even serve on top of roasted sweet potatos. Add the salsa and queso as normal, it’s just as tasty!

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4)

COOKWARE NEEDED:

  • Cast iron skillet (or a regular pan, but cast iron is preferred)
  • Instant pot
  • Kitchen tongs
  • Meat shredders or forks

INGREDIENTS:

For the short ribs…

  • 1 lb beef short ribs
  • 1 cup beef broth (can also use bone broth)
  • 1 packet taco seasoning (I like the Siete Foods or Trader Joes brands)
  • 4 cloves garlic, crushed
  • 1/4 red onion

For the tacos…

  • Siete foods tortillas (I prefer Cassava flour, but any kind will work)
  • Salsa (click to see the recipe for my Hatch Chile Avocado Salsa)
  • Cashew lime queso (recipe coming soon!)
  • Avocado oil

DIRECTIONS:

For the short ribs…

Pre-heat a cast iron skillet (or a regular pan if you don’t have a cast iron) on high – you want it to get HOT. Put your short ribs in the skillet, and quickly sear on all sides (about 1-2 mins per side) – they should be just starting to get that brown crust.

While searing your short ribs, turn your instant pot on to the sauté function. Add in 1 tbsp. avocado oil, and then add in 4 crushed garlic cloves and 1/4 red onion (you don’t need to dice, the whole quarter is fine). Let the garlic and the onion sauté for about 3 mins, then turn off the sauté function on the instant pot.

After the short ribs are finished searing, move them into the instant pot. Add about 1 cup beef broth. Add 1 packet of taco seasoning mix on top of the meat. Use a wooden spoon to make sure the seasoning is evenly coating the top of the ribs. Add the lid back onto the instant pot. Turn the instant pot on to high pressure and set to cook for 40 mins. When finished, let the instant pot naturally release pressure for 10 mins, then quick release the rest.

Take out the short ribs, and let them cool and rest for about 5 mins. Remove the meat from the bones, remove all of the fat and tendinous tissue, and shred the meat using shredders or forks. Put in a bowl or container, and set aside.

For the tacos…

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

Reheat your cast iron skillet on high. Add in your shredded short ribs, and cook quickly until the ends are just cripsy. Remove from pan and set aside.

In a separate pan, heat about1 tbsp. of avocado oil. Lightly fry your tortilla on both sides, about 30s. Move your tortilla to the baking sheet, add in about 1/8-1/4 cup of the shredded beef to fill (you gotta eyeball this one for how much you want, and fold the tortilla in half. Continue to fry and fill until you are happy with the number of tacos (or out of tortillas!).

Transfer the baking sheet of tacos into the oven, and cook for another 10 minutes or so, until the edge of the tacos are nice and crispy.

When the tacos are done, remove from the oven and serve with your salsa and crema of choice on top.


Steak and Kimchi Fried Rice

My favorite way to make a meal out of leftover veggies.

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One of my favorite dinner ideas from @thedefineddish’s cookbook is her Kimchi Fried Rice. It is perfect for cleaning out the fridge, and a light, yet filling meal. Just what we all need on a Monday after a food-heavy weekend, amirite? The best part is you can use whatever you have, and even though it is different every time, it is always on point.

It took me a while to get into kimchi. The thought of fermented anything was a little bit terrifying, and I cannot say I was an open book to trying it. It didn’t look great, it didn’t smell great…I don’t need to make this any more glamorous for you, do I?

My husband and I love Korean BBQ, a cuisine in which kimchi is a staple, so it would always be served as a side for the tabletop BBQ (which is what we do 100% of the time we go to Korean BBQ). I tried it once, just to say I did, and let me tell you – I still don’t love kimchi on its own.

But here is the marvelous thing about kimchi – GUT HEALTH. Fermented foods are amazing for gut health, and have some really amazing health benefits, so I knew I needed to give it a second chance. I love this article for explaining exactly what kimchi is, and the benefits associated with eating it.

So, when I saw the kimchi recipe in The Defined Dish Cookbook, I knew I needed to give it a go. 

And thank goodness I did because I loved it. When the kimchi is mixed in with your rice and veggies, it isn’t as bold as it can be when eaten plain. Rice compliments it nicely and eases the very forward taste that can be off-putting to some. And like I mentioned earlier, it is perfect for using whatever you have in your fridge – in the photo below, I used shredded carrots and chopped sweet peppers, but when I have it on hand, I also use spinach, green peas, corn, etc. This dish is truly your canvas!

A couple things to note — While this outline isn’t Whole30 compliant, it can very much be modified to be paleo and Whole 30. Just switch the brown rice for cauliflower rice, use coconut aminos instead of soy sauce, and omit the sriracha (use chili flakes instead for a kick), and you’re in business!

Also, this is an amazing recipe to make with leftover steak. Just dice the steak you have up into pieces, and skip the cooking steps. Throw the pieces into the mixture to reheat when the recipe calls for it! For this reason, I don’t specify a particular cut of steak – I regularly rotate through using venison steak, sirloin, etc. Heck, you could even use leftover porkchops or chicken if you wanted to!

Have you made this? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 4 adults)

INGREDIENTS:

  • 1 lb steak, cut into 1/2-1/4 inch pieces
  • 1/2 cup kimchi
  • 1-2 cups brown rice (depending on how many you are serving), cooked
  • 6 mini sweet peppers, chopped
  • 1 1/2 cups shredded carrots
  • 3 eggs
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • Salt and pepper to taste
  • Sesame seeds & chives for garnish

DIRECTIONS:

  • Cut your steak into 1/2 to 1/4 inch cubes and cook over high heat until just browned
  • Remove from pan and set aside
  • Add some sesame oil to the pan, add your veggies, and cook for 3-5 mins
  • Add in your rice, soy sauce, and steak cubes, and mix in thoroughly
  • Make a well and add in your eggs
  • Let cook for 3-5 mins or until they start to look like an omelet
  • Break apart and mix in with the rest of the ingredients
  • Add in kimchi and mix
  • Season with salt and pepper


Whole 30 Thai Venison Satay Salad

So I thought I did a good thing with some venison satay (I adapted Hank Shaw’s recipe from his “Buck, Buck, Moose” cookbook, my bible and go-to inspiration for cooking big game, to be W30 compliant), but it turns out I did an even better thing by turning it into a salad. ⁠

For those who may be new to venison, this is a great way to get introduced and enjoy, as the marinade packs it with flavor and ensures it won’t blast you with a gamey taste.⁠ ⁠

We always have a plethora of venison in our freezer because #huntingwife, but if you do not, NOT TO WORRY – you can enjoy with some skirt steak, chicken, or salmon instead.⁠ ⁠

BONUS: I ate this 3 hours ago for lunch and I’m still not hungry (and I’m #26weekspregnant so that’s saying a lot), so you KNOW it’s both delicious and filling.⁠ ⁠

IMG_8254.small.jpg

One thing to note — If you are using chicken for this recipe, you can still slice into strips if you are using a large enough chicken breast, or you can cube it. You will also need to adjust the cook time on the grill (likely a little longer) to ensure that the chicken cooks all the way through. If you can, use a meat thermometer to ensure that the internal temperature reaches 165 degrees.

If you choose to use salmon, I definitely recommend that you cube it. Depending on the size of your cubes (I recommend that you try to go on the thin side), you may need to adjust the cook times to ensure the salmon is cooked through.


RECIPE

Serves 4 adults

INGREDIENTS:

  • For the meat and marinade:
    • 1lb venison tenderloin or beef skirt steak cut into strips about 1/4 to 1/2 inch thick
    • 1 cup full fat coconut milk
    • 2 tablespoons minced ginger (or 2 tsp ground ginger)
    • 2 large garlic cloves, minced (or 1 tsp garlic powder)
    • 3 tablespoons yellow curry powder (or Thai yellow curry paste) **note: if you don’t have either of these, I used this recipe from the Minimalist Baker to make my own curry powder
    • 1 to 3 thai hot chiles, stems removed (or 1 tsp cayenne)
    • Avocado oil (for coating the venison before it goes on the grill)
  • For the cashew sauce:
    • 1/4 cup full fat coconut milk
    • 1 tablespoons cashew butter (or any nut butter of choice, avoiding peanut to be Whole 30 compliant)
    • 1 tablespoon coconut aminos
    • 1 tablespoon lime juice
    • 2 teaspoons fish sauce
    • 1 tsp crushed red pepper (or red curry paste)
    • 1 garlic clove, minced (or 1 tsp garlic powder)
  • To serve:
    • Cauliflower rice
    • Mini sweet peppers, sliced
    • Arugula (if serving as a salad)

DIRECTIONS:

  • For the meat:
    • Put all marinade ingredients in a food processor or blender and blend
    • Coat and cover the venison strips in the marinade, and let it marinate in the fridge for 4-8 hours
    • Meanwhile, mix all ingredients for the cashew sauce in a bowl or food processor and set aside, at room temperature, while the venison marinates
    • When your venison is about ready, remove it from the fridge and thread each strip onto a skewer
    • Heat your grill (get it HOT) and scrape it down with a grill brush to make sure it is clean
    • Using a brush, coat your venison lightly with avocado oil and place on the grill
    • Grill on high heat for about 2-4 minutes per side, depending on how hot your grill is
  • To serve as dinner:
    • Serve over cauliflower rice with sliced sweet peppers and/or shredded carrots, and drizzle with sauce
  • To serve as a salad:
    • Place a bed of arugula (or greens of choice) in a bowl
    • Add 2 large spoonfuls of sauteed cauliflower rice and sliced sweet peppers
    • Chop the venison strips into 1-2 inch pieces, and top on the salad
    • Drizzle with sauce