Paleo Diet For Beginners Recipe – Dark Chocolate Venison Stew

There’s nothing like a warm hearty stew for the cold winter months especially in the UK right now. Venison is going back to our roots and chocolate with venison is such a great combination made in heaven.  This Paleo diet for beginners recipe will warm you up and also keep your hoc late cravings satiated.

Paleo Diet For Beginners Recipe – Dark Chocolate Venison Stew

I opt for local organic venison. The herbs as vegetables are from my local market to keep it as organic as possible and least amount of exposure to chemicals and preservatives. You can swap the bacon for turkey bacon if you wish.

 

This is one of those dishes that does require a bit of attention to make in stages but is a great meal for the whole family.

 

This recipe serves 4. Has a prep time of about 30 minutes and a total cooking time of 1 hour and 30 minutes.

 

The whole dish for 4 people contains

dark chcolcalte venison stew

 

 

Ingredients

 

Coconut oil cooking fat

0.5 lb bacon chopped

2.5 lbs venison leg or shoulder cut into large cubes.

2 onions chopped

2 garlic cloves minced

2 celery sticks chopped

1 small rutabaga chopped

Thyme

2 bay leaves

2 cups venison (or beef) stock

2 tsp vinegar

3 tbsp grated dark chocolate (to your taste)

Sea salt and black pepper to taste

 

Method

 

  1. Preheat oven to 350 F
  2. In an oven dish, fry bacons in cooking fat until brown (about 5 minutes usually) over a medium heat. Set aside
  3. Now fry the venison in a bit more cooking fat until brown and set aside (with bacon). About 5 minutes.
  4. Add more cooking fat to dish. Cook onion, garlic, celery, rutabaga with the thyme and bay leaves until onions are soft (about 7 minutes)
  5. Add the venison and bacon and pour some cooking wine red. Bring to a boil.
  6. Now pour in the stock and some salt and pepper to your taste and bring to a boil again.
  7. Cover and place in oven for 1.5 hours. This means the meat will be tender.
  8. Remove from oven. Remove bay leaves and thyme. Mix in vinegar and grated chocolate.
  9. Season a bit more with sal and pepper if required. Enjoy!!!

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Here’s a Video Review

Other recipes to try out

Beef Short Ribs

Moroccan Chicken

 

Next steps

What are your thoughts on this? Would love to hear from you in the comments below and maybe some pictures of what you have created?

PS – Before you start on the Paleo Diet, take moment to check out my free eBook. It will save you a ton of time as I share the mistakes I made first time round and how to fix them.

Alfie Mueeth

References and Inspirations

Paleo Diet Recipe – Moroccan Chicken

I absolutely love chicken and I love Moroccan food so when I came across this recipe, it was a match made in heaven. The challenge was to make it Paleo approved and still be tasty and I have to say that my wife and I accomplished it and proud of this recipe.

Paleo Diet Recipe – Moroccan chicken

 

I opt for local organic chicken. The herbs are from my local market to keep it as organic as possible and least amount of exposure to chemicals and preservatives.

 

This is one of those dishes that I like to marinate the night before so you get an amazing flavour but about 2 hours will also do. Great dinner for the family.

 

This recipe serves 4. Has a prep time of about 5 minutes (plus 2 hours marination) and a total cooking time of 1 hour and 45 minutes.

 

The whole dish for 4 people contains

 

paleo diet recipe moroccan chicken

Ingredients

1 whole chicken cut into pieces ie thighs, drumsticks etc.

4 cloves garlic minced

1 ¼ cup fresh cilantro minced.

¾ cup fresh parsley. Minced

⅓ cup lemon juice

Sea salt and freshly ground pepper to taste.

 

Method

 

  1. In a bowl. Combine lemon juice, cilantro and parsley. Season to your taste and then throw in the chicken and marinate well.
  2. Place in a baking dish and and leave in fridge to marinate for 2 hours.
  3. Preheat oven to 350 F
  4. Cover with foil and cook chicken for 30 minutes. Then turn over and back in the oven for a further 30 minutes.
  5. Now, turn up the heat to 375 F and make sure chicken in skin side up and cook for further 45 minutes. This is to get it nice and brown
  6. Serve with all the juices (Optional – some people don’t like it but I love raisins in my food for a great sweet and savoury feel, sprinkle some if you want). Enjoy!!! 

 paleo diet recipe moroccan chicken

Here’s a video I found

 

Next steps

What are your thoughts on this? Would love to hear from you in the comments below and maybe some pictures of what you have created?

PS – Before you start on the Paleo Diet, take moment to check out my free eBook. It will save you a ton of time as I share the mistakes I made first time round and how to fix them.

Alfie Mueeth

References and Inspirations

Paleo Grubs

Paleo Diet Red Meat Dinner Recipe – Beef Short Ribs

Here’s A Paleo Diet Dinner Recipe Just For You

paleo beef short ribs paleo dinner red meat recipe

Beef Short Ribs Are A Great Paleo Diet Dinner Recipe

As the days get colder (in the UK at present) thought I’d share this great Paleo diet red meat recipe and one of my favourites to warm me and the family up. A great beef short rib recipe.

 

I opt for local grass fed beef ribs. The vegetables are from my local market to keep it as organic as possible and least amount of exposure to chemicals and preservatives. I did use store bought tomato paste and beef stock cubes with no added salt.

 

This is one of those dishes that you start preparing in the morning or early afternoon for a great hearty dinner to enjoy with the family.

 

This recipe serves 6. Has a prep time of about 1.5 hours and a total coking time of 2 hours and 15 minutes.

 

The whole dish for 6 people contains

paleo beef short ribs paleo dinner red meat recipe

 

 

Ingredients

6 beef short ribs

1 fennel core dived and top removed

1 leek with the green part removed and white part cut into 1 inch thick pieces.

2 onions chopped

6 celery stalks cut into 1 inch thick pieces.

2 carrots in 1 inch pieces.

3 cloves garlic minced.

2 tbsp tomato paste

6 cups beef stock

1 bottle dry red wine

Few fresh rosemary sprigs

Few fresh thyme sprigs

Cooking fat

Sea salt and ground pepper

 

Method

 

  1. Preheat your oven at 400 degrees
  2. Now, place the beef short ribs on a foil covered sheet. Now season this with sea salt and ground pepper to your taste. Now pop these in the oven for 15 minutes to roast.
  3. Now whilst the beef is roasting in the oven, get a pot on the go on medium heat to cook the fennel, leek, onion, celery and the carrots. I used coconut oil and cooked for 15 minutes.
  4. After this, throw the garlic in and cook for a further 2 minutes.
  5. Pour in the red wine and tomato paste. I added more salt and pepper here to taste but this is upto you. Bring to a boil and reduce the mixture to about half the original level. For me, it takes about 10 minutes.
  6. Next, remember the ribs in the oven, add these to the pot. Add the beef stock and bring to a nice simmer.
  7. Drop the oven temperature to 300 F whilst this is simmering. After summer, cover and place in the oven for 2 hours.
  8. Now, take the meat out of the pot and set aside for later.
  9. Remove and discard the thyme and rosemary sprigs. Now bring the remaining mixture to a boil.
  10. Bring the mixture to a nice simmer for 20 minutes. Do this uncovered to bring the liquid level down to desired thickness. I like mine sort of thicker so I simmer uncovered for 25 minutes.
  11. Add the meat in the last 5 minutes to warm it up and serve. Enjoy!!!

 

Heres another version with Portabello mushrooms by Paleo on the go

 

Next steps

What are your thoughts on this? Would love to hear from you in the comments below and maybe some pictures of what you have created?

PS – Before you start on the Paleo Diet, take moment to check out my free eBook. It will save you a ton of time as I share the mistakes I made first time round and how to fix them.

Alfie Mueeth

References and Inspirations

Paleo Grubs