Dolores Baretta | Antioxidant Festive Season Feast with Venison
This festive feast recipe is packed with selenium, zinc and lipoic acid. Slow, low temperature, cooked Venison .
festive, feast, selenium, zinc, lipoic acid, venison
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Antioxidant Festive Season Feast with Venison

  |   Digestion, General, Gut Health, Healthy Recipes for Body and Mind   |   No comment

Venison is one of my favourite meats to eat. It is low in fat but packed with antioxidants. I have put this recipe together with ingredients that are high in antioxidant content, particularly with zinc, selenium and lipoic acid. I have added this Dukkah recipe which I play around with a lot. It is versatile and packed with nutrients.


400 g Venison Fillet
1 cup of Spinach (can be frozen)
Red meat/turkey
4 Potatoes
2 Tomatoes
1 Onion
½ Eggplant
2 Carrots
½ cup Red Wine
Optional: Soya Cream


1 cup of nuts roasted (1/4 Brazil nuts, ¾ Almonds)
1/4 cup sesame seeds roasted
¼ cup of pumpkin seeds
2 tab coriander seeds
2 tab of cumin seeds
1 tea pepper
1 tea salt
1 tea chilli flakes
Can keep rest in fridge for up to a month. Great on soups, vegetables, meats and dipped in olive oil and bread.

For the Dukkah
Roast the nuts and seeds for 5 mins in a moderate oven. Then in a blender, grind the rest of the ingredients. Take out nuts, let them cool then grind to make a course mix. You don’t want a paste.

For the Meat and Potatoes
Seal meat in fry pan on a high meat, 1 minute each side. Set fry pan aside. Cover with dukkah, place in oven, 85 degrees, for 1 hour. In the meantime steam the halved potatoes till cooked. Spoon out filling. Mash up potatoes with spinach and season, can add a little soy cream if you want it creamy. Refill the potatoes and place in oven. They can stay in the oven with the meat.

For the Vegetables
Dice onion and cook in a little olive oil for 5 minutes, add the diced carrots, then after 2 minutes the eggplant and tomato. Season with salt and pepper.
In the fry pan where the meat was sealed add the wine, 1 teaspoon of coconut sugar (or sugar) and let it cook down to make a jus. Can add soya cream or leave it as is.

The meat should be still pink in the center, slice pieces, and lay the meat on a bed of vegetable and a half spinach filled potato to the side. Drizzle the jus over the meat.

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