Paleo Venison Stroganoff
- 1½ lbs Venison stew meat
- 8 oz white mushrooms, rinsed and sliced
- 1 sweet onion, diced
- 1 C Venison stock
- 1½ C full fat coconut milk (or half & half)
- 2 TB unsalted butter
- ¼ C red wine
- 1 tsp minced garlic
- 1 tsp fresh thyme, minced
- 1 bay leaf
- Parsley to garnish
- salt and pepper to taste
- In a large skillet, melt butter over medium heat.
- Add garlic and onions.
- Cook, stirring frequently, about 3 minutes until soft and translucent.
- Add meat to skillet and cook 3 minutes per side. Dont stir too much, you want a nice sear on each side.
- Add mushrooms to the pan and toss.
- Stir in venison stock, coconut milk (or half & half), cooking wine, thyme, and bay leaf.
- Reduce heat to low and cover.
- Cook 15 minutes, stirring occasionally, until thickened.
- Season with salt and pepper, to taste.
- Serve over mashed potatoes.
- Add parsley to garnish.
Recipe by All Things Good Co. at https://heatherhollandaise.com/2016/02/paleo-venison-stroganoff.html
3.4.3177