Though this Paleo-diet friendly recipe calls for venison loin, venison steaks from the hindquarters of a younger deer are comparable and will work fine. You can serve this venison dish with any kind of salad you like, but I personally love arugula. Its peppery taste complements red meat beautifully.
To make this venison meal Paleo-diet friendly, skip the potatoes and prepare cauliflower rice instead. It’s basically a rice-shaped side item made of fine-chopped cauliflower. It’s a great alternative to traditional starches, which are loaded with carbohydrates, calories and much less fiber. In other words, not Paleo friendly. You can season the cauliflower however you like. Also try broccoli rice as well.
Editor’s Note: If following a Paleo diet and want to add butter to enhance the taste of the cauliflower or broccoli, do not use a butter substitute; use real butter.
Prep time: 5 minutes
Cook Time: 15 minutes
- 4, 1-inch thick butterflied venison loin steaks
- 2 sprigs of fresh rosemary, leaves chopped
- 2 sprigs of fresh thyme, leaves chopped
- Coarse ground pepper
- Kosher salt
- 1 wedge of lemon
- 16 ounces of cauliflower rice
- 2 tablespoons of olive oil, separated
- 2 tablespoons of chopped chives
- 5 cloves of garlic, minced
- 1 package of arugula
- 2 vine-ripened tomatoes, sliced
- Dried basil
- French vinaigrette dressing
- Pats of butter, optional (Paleo: use real butter)
1. One hour prior to cooking, take venison loin out of the refrigerator. Remove any silver skin. Pat venison completely dry with paper towels and then sprinkle with kosher salt, ground pepper, chopped rosemary and thyme. Allow venison to sit on the counter for 1 hour so that it can come to room temperature and seasonings can permeate.
2. Ten minutes before cooking the venison, prepare the cauliflower rice. Over medium-high heat, heat 1 tablespoon of olive oil in a large skillet. Stir in garlic and cook until fragrant—about 15 seconds— but do not brown. Next, add cauliflower rice, a pinch of salt and pepper. Sauté until cauliflower reaches desired texture. The longer you cook it, the softer it will get. Taste for seasoning and stir in chopped chives. Keep warm.
3. If needed, pat venison steaks dry again. Season with more salt, if desired. Heat 1 tablespoon of olive oil in a skillet. When oil is hot, sear venison steaks for 2 to 3 minutes on each side for medium rare. Allow cooked venison to rest 5 minutes, wrapped in foil, prior to cutting. Then slice venison steaks thinly against the meat grain. Squeeze a bit of lemon juice over meat and serve with a pat of butter, optional. Serve with cauliflower rice and arugula salad tossed with French vinaigrette. Sprinkle salt, pepper and basil over tomatoes.