love at first site

 

I could’ve named this post, “How to show paleo hater’s that real food can be amazing”… or “more delicious than Sawyer on Lost” or simply “drooooooolll”.  This one is a winner!  And it’s SO EASY! I dedicate this post to my fellow Spring Leaner’s – try this one out for yourself…just give credit to me when your significant other proposes immediately. 

Another bonus: this roast was only $12.  It’s naturally raised, local venison from The Healthy Butcher.  And the piece I bought could feed 4 people – we just happened to devour it between the 2 of us and settled into a nice meat-coma afterwards.  

Ingredients (serves 4 or 2 for a meat-coma)
– 1lb venison roast
– 5-10 slices of bacon depending on your bacon desire  – naturally raised, nitrate free
–  1 leek – sliced 
– 1 C broccoli florets
–  2-3 C cauliflower florets
– 5 garlic cloves
– fresh ground pepper 

Directions

  1. Pre-heat oven to 350
  2. In a roasting pan lined with foil place the venison roast.  Sprinkle all sides with fresh ground pepper.
  3. Wrap the bacon around the venison
  4. Spread the veggies and garlic around the venison
  5. Roast in the oven until the venison reaches an internal temp of 135 (ours took about 45 min).  Remove immediately and tent with some foil.  Let it ‘tent’ for 10 minutes.  This will get it to a nice medium rare.
  6. Enjoy!!!  

Semi-Primal Husband gave the following testimonial, “oh, this is so good.  This is more like a weekend meal.”  (we eat luxury on weekends)

Chicken, pork, turkey, beef, fish….repeat.  Eating Paleo or Paleo/Zone means eating alot of meat and it can get a bit redundant to keep eating the same meats.  Shopping at local butcher shops that specialize in local and organic meats can open your eyes to a whole other world of meats.  This weekend I decided to pick up a Bison Roast from the Healthy Butcher.  

Bison is very similar to beef but it has a sweeter and richer flavour.  There are a few benefits to Bison (www.bisoncentral.com):

  1. Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. 
  2. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. 
  3. Readers’ Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content

Roasted Bison Sirloin with Celery Root and Shalots (serves 2-3):

Ingredients:

1/2 Pound boneless bison sirloin tip roast 
1/2 t paprika
1/4 t each of: sea salt, garlic powder, dried oregano, dried thyme, ground black pepper, onion powder, cayenne pepper
1 tablespoon olive oil
4-5 shalots
2 small Celery Root or 1 large 

Directions:

  1. Prepare the celery root – I microwave them for 2-3 minutes first to soften them up as it makes them easier to chop.  Cut off the rooty stump, get rid of the exterior skin, chop into 1 inch cubes
  2. Prepare the shalots – de-skin and cut into chunks
  3. In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper. Stir in oil until well combined. Set aside. 
  4. Trim fat from roast if necessary. Spread oil mixture over surface of meat. 
  5. Place meat in a shallow roasting pan with celery root and shalots. Insert an oven-going meat thermometer into center of meat.
  6. Roast in a 375 degree F. oven for 15 minutes. 
  7. Reduce oven temperature to 300 degrees F. Roast 50-60 minutes more or until meat thermometer registers 140 degrees F. 
  8. Remove and cover roast tightly with foil and let stand in pan for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare). 
  9. Thinly slice meat and serve with vegetables

My Semi-Primal Husband provided the following testimonial: “This has all the flavour of roast beef, but it’s so much leaner.  I seriously really love this.  I even like the celery root.”