Sautéed Venison and Veggies

Venison is considered healthier than beef as deer are leaner than cows. It also has more protein, vitamins and minerals and likely not shot up with hormones making it a cleaner choice. It also provides ricin, B12 and zinc, and some call it a Superfood!

Ingredients:

• 1 lb organic ground venison (they sell at Grocery Outlet)

• 1 small onion, chopped

• 4-5 garlic cloves, chopped

• 2-3 celery stalks, sliced in bite sized pieces

• 2-3 carrots, sliced in bite sized pieces

• 1/2 red pepper, sliced thin

• 1 1/2 cups broccoli florets

• 6 large mushrooms, sliced into small chunks

• 1 cup cabbage, sliced

• 1/2 cup Italian parsley, chopped

• 1 tsp dried oregano

• 1/2 tsp onion salt

• Salt and pepper to taste

Here’s How:

1. Place 2 large skillets on stove top with lids. Heat each and place 1 lb of venison in one and break it up to brown. As it is cooking, add garlic. Cover and cook on medium for 3-5 minutes and turn off heat.

2. In the other skillet, saute in ghee or avocado oil, celery, then carrot, red pepper, then mushrooms, cabbage and broccoli until done.

3. Mix one mixture into the other