Paleo Bacon Alfredo with Wild Pheasant

Posted on May 15, 2013 by PBC Admin | 1 Comment

Let’s be honest.  Sometimes you need something decadent… something sublimely creamy and reminiscent of the old days when you indulged in carb-heavy comfort foods.   Paleo Bacon Alfredo with Wild Pheasant is the answer to that craving.   This recipe was inspired by an incredible meal I had recently at the Colorado Mountain Brewhouse in Colorado Springs.  While not paleo, the Grilled Chicken Carbonara was outstanding, and the wait staff went to extra efforts to make sure my meal was gluten free.

In our house, wild pheasant is a staple.  We hunt so we can provide a sustainable wild game food source and also because we enjoy it.  You can easily substitute chicken in this recipe.

Some will argue with me that goat cheese is not paleo.  The “dairy or no dairy” discussion has been ongoing in the paleo community. I know that I personally tolerate goat’s milk well.  However, I have a casein intolerance and do not tolerate any cow’s milk dairy products other than grass-fed butter.  This is a personal choice you will need to make for yourself.

Paleo Bacon Alfredo with Wild Pheasant

Prep time 30 mins. Serves 4.


  • 1 large zucchini
  • 6 oz. goat cheese
  • 6 oz. coconut milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • 4 strips of bacon, chopped small
  • 2-4 wild pheasant fillets (or 2 chicken breasts)
  • 1 Tbl. fat of choice (bacon grease, coconut oil, grass-fed butter or coconut oil)
  • cherry tomatoes, sliced
  • fresh basil, julienned

Equipment:  If you don’t have a julienne vegetable peeler, I highly recommend you find one.  This is my go-to vegetable noodle maker. I also have this one which cost me about $2 at an asian grocery store.  Both devices make excellent paleo “noodles” out of many types of vegetables.


  • Peel zucchini lengthwise on all sides.  I usually stop when I get to the seeds in the middle.  Place in a microwave-safe bowl and set aside. 
  • Slice tomatoes and julienne fresh basil.  Set aside.
  • In  a sauce pan, gently melt goat cheese and coconut milk together over medium heat, stirring occasionally.  Add garlic, onion powder, salt and pepper and stir until combined.  Add chopped bacon and stir.  Set aside.
  • Wash and pat dry pheasant fillets and salt on both sides.  Melt your fat of choice in a skillet over medium high heat.  Sear pheasant fillets on both sides, about 3 minutes per side (5 minutes per side for chicken breasts, depending on the thickness).  Remove from heat and allow to sit for 5 minutes to let internal juices recirculate before slicing thin.
  • Microwave zucchini noodles on high for 2 minutes.  Plate on individual dishes.  Top with warm alfredo sauce, sliced pheasant, tomatoes and basil.  Enjoy!

Posted in alfredo, bacon, basil, garlic, gluten free, goat cheese, grain free, paleo, pasta, pheasant, primal, recipe, sauce, soy free, wild game, zucchini

Paleo Bacon Breakfast Sausage

Posted on May 15, 2013 by Hannah Dorn | 0 Comments

This is a great recipe for anyone following a paleo diet, but particularly for those paleo hunters out there.  We always have pounds and pounds of venison in our freezer, so finding creative ways to cook with this lean meat can a challenge.  As is the solution to many of life’s problems…. just add bacon!  You can also easily use ground pork if you don’t have access to venison.

  • 2 lbs. ground venison (or pork)
  • 1 lb. nitrate/nitrite free bacon
  • 1 tablespoon chopped dried (or fresh) onion
  • 1 1/2 teaspoon ground sage
  • 1 teaspoon ground ginger
  • 1 teaspoon cracked black pepper
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper


  • Chop fine or grind bacon (if you have a handy-dandy meat grinder–which I highly recommend for you paleoans out there). 
  • Combine in a large bowl with ground venison.  I use my Kitchenaid 7-quart mixer because it’s awesome. Add spices and mix thoroughly until evenly combined.
  • Time to get dirty!  Using your hands, form golf ball-sized balls and flatten to form small 1/3″-1/2″ thick discs.  Set aside.  
  • Heat your choice of oil/fat (bacon fat, grassfed butter, coconut oil, olive oil, etc.) in a skillet to medium high and add 4-5 sausage patties to hot oil.  Do not overcrowd the pan.  You may want to cover the skillet to prevent spattering.
  • Cook 2-3 minutes per side until cooked through (no pink on the inside). Serve hot, or refrigerate/freeze for later.

This recipe would be awesome cooked in the ground meat state (don’t form patties) and added to paleo egg casseroles.  I like to make a batch on Sunday and have easy-to-reheat sausage patties in the fridge for breakfast all week. This sausage is AWESOME with a baked sweet potato and grass fed butter as a high-fat/carb post WOD (workout of the day) meal.



Owner, Paleo Baking Company

Posted in bacon, breakfast, dairy free, gluten free, grain free, paleo, pork, primal, recipe, sausage, soy free, venison