Day 1 of CFCCBCCC.
I slept in late today (12p) and finally got around to making brunch around 2…two fried eggs in kerrygold (I am not eliminating pastured butter) and a heaping serving of collards sauteed in coconut oil. Everything with a bit of sea salt and pepper. 2-3 eggs + greens and/or peeled and fried organic potatoes are my normal breakfast staples. You always have time to scramble eggs!
The key for me keeping aligned with my paleo plan will be preparation. I usually cook up one or two versatile meat dishes on sundays to have on hand for the week and today was no different. My dad gave me a cut of venison a few weeks ago so I thawed it and decided to try something new: pulled venison.
This was labeled ‘pot roast’ but not exactly sure the particular cut.
Braised Venison Pot Roast / Pulled Venison
- 2 tablespoons pastured butter (could sub coconut oil)
- 2-5 lb venison (or beef) roast (I believe any cut would work for this recipe since you are cooking 3+ hours anyway)
- 1 yellow onion
- 5 cloves garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar (the cultured kind like Bragg’s)
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- salt & pepper to taste
- 3-4 cups water
- Heat oven to 325°F.
- On the stovetop, heat a dutch oven over medium-high heat. Salt and pepper the roast, add butter to dutch oven and sear it thoroughly on all sides until crispy and browned.
- In a food processor, blend the rest of the ingredients except the water (plus a dash of salt and pepper) until relatively smooth.
- Pour the onion and spice mixture over the roast, add water, cover and cook in the oven for about 3 hours. Check every hour or so and flip the roast as well as replenish water if the liquid gets too low (less than ~1 cm).
I let this cool and pulled it, then mixed the meat back into the juices. I served mine with baked organic sweet potato cubes, but this would be a fabulous lettuce wrap filling. Leftovers are definitely getting used up tomorrow for lunch and dinner!!
I had a big bowl ‘o watermelon for a sweet dessert.