braised venison pot roast / pulled venison

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

Serves 4

Ingredients:

  • 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

Directions:

  • 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.

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