...it's not my strongest skill set. Fortunately, my Hazelnut Chocolate Cupcake is free of gluten, grain, dairy, soy, and refined sugar!
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
Simple and natural, this paleo porridge is the perfect breakfast comfort food that won't wreak havoc on your digestion.
- 1 medium turnip, peeled and diced (about 1 1/2 cups)
- 1-2 cups natural chicken broth
- 2 tablespoons coconut cream or coconut milk
- 1 teaspoon coconut oil
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1/4 cup fresh or dried green apple, diced
- 1/4 cup dried cranberries, juice sweetened (try them at Nuts.com)
- sea salt to taste (optional)
- 1/4 teaspoon dried sage, crumbled
- Place diced turnips in a medium sauce pan, and pour chicken broth in until just covered (about 1-2 cups).
- Over medium-high heat bring turnips and chicken broth to a boil.
- Meanwhile, in a separate saute pan, sautee coconut oil, celery, onion, apple and cranberries over medium-high heat until onions are translucent and all ingredients are fork-tender. Add sea salt and dried sage if preferred (or other herbal seasoning), stir and remove from heat. Set aside.
- When turnips are fork-tender, turn off heat and carefully drain off excess liquid.
- Add coconut cream to cooked turnips and mash with a fork or potato masher. You can also puree in a blender for a smoother porridge.
- Serve hot in bowls with vegetable/fruit topping. Enjoy!