Venison Curry Stew

Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison. 

If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison? 

Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat. 

So if you don’t have access to game meat, you can use lean beef for this recipe. 

Does it taste like beef? 

Even though the portion cuts are similar to beef, the flavor profile is not. Venison has a distinct earthy, almost rich “gamey” flavor - owing to a deer’s diet. It has a firm, smooth texture, but since it’s much leaner than beef, it tends to not be as juicy. 

That is why I love cooking venison, curry based as the exotic flavors somewhat mask the “gamey” flavor of the meat. 

Last thing before you rush to make this recipe is that venison is healthy for you! Not only is it slightly higher in protein and contains higher levels of vitamin B6 and B12, omega 3 fatty acids, riboflavin, iron and niacin but it’s an abundant source of selenium which is a powerful mineral and antioxidant. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison. 

Serving:6-8 | Prep Time: 10 | Cook Time: 50 min

Ingredients

• 1.5-2 lb venison roast, cut into chunks

• ½ white onion, chopped

• 1 cup beef bone broth

• 1 can (14.5 oz) fire roasted tomatoes

• ½ cup coconut cream (creamy white part that is at the top of canned coconut milk)

• 2 Tbsp curry powder

• 1 Tbsp red curry paste

• 1 Tbsp garlic, minced

• 1 Tbsp coconut aminos

• 1 tsp salt

Garnish

Cilantro, lime, red chili sauce (optional)

Serve with

Rice or naan bread

directions

1. Season venison chunks with salt and curry powder. Turn on the Instant Pot to saute mode and add 1 Tbsp oil. Saute venison chunks halfway and then add in the chopped onion and minced garlic. Scrape the juicy bits from the bottom and add in broth, tomatoes, cream, aminos, and curry paste. Stir to combine. 

2. Place the lid onto the Instant Pot and lock it in place. Pressure cook on high for 25 min, then naturally release for 15 min. If needed, you can quick-release after 15 min. 

3. While the curry is cooking, cook the rice or naan and set aside. 

4. Open the lid and stir. Serve with rice and/or naan and garnish with cilantro and lime wedge.

Apple Butter

Get all the fall feels with this homemade Instant Pot Apple Butter Recipe! 

If you can’t already tell by the amount of apple recipes on the blog or through my social media, I am mildly obsessed with apples! There is nothing like biting into a honeycrisp after a workout or eating homemade chicken salad and getting a sweet apple crunch in every bite! 

So before the fall season comes to an end, it’s time to take all the apples from orchard picking or local farmer’s market visits to make a big batch of homemade apple butter! 

For this recipe, I visited Mercier Orchards in Blue Ridge, Georgia and chose a combination of Crimson Crisp and Pink Lady for this recipe. If you don’t have an orchard to visit or not sure what type of apple works well for apple butter, you want to look for something sweet, not tart like: gala, jonagold, Mcintosh, honeycrisp, fuji or evercrisp. 

If you are wanting naturally sweet apple butter, then your best option is to choose these apple options within season as they are pretty sweet on their own and pack a major flavor! But in this recipe, I have added a natural sweetener like pure maple syrup in case you would like a tad bit more sweetness. 

I love spreading my apple butter on homemade sourdough bread, cornbread muffins, waffles, pancakes, or even meats like pork chops. You can add it to your yogurt, kefir, smoothie, oatmeal - just about anything and everything! 

I’m all about efficiency so I made this recipe using an Instant Pot. But if you don’t have an Instant Pot, crockpot or stove top will do just fine! You just want to make sure that the apples cook down enough until most of the liquid has evaporated. The process of cooking past the apple sauce stage, creates the smooth jam or butter like consistency, rather than applesauce. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Get all the fall feels with this homemade Instant Pot Apple Butter Recipe! 

Cook Time: 1.5-2 hrs | Prep Time: 10 min | Serving: 4 pints apple butter

Ingredients

• 4.5 - 5 lb apples, cored and diced (not peeled!)

• 1 Tbsp apple pie seasoning

• 1-2 tsp ground cinnamon

• ¼ cup pure maple syrup (depending on sweetness level)

• Juice of 1 lemon

• 1 tsp vanilla extract

• ½ cup filtered water

Directions

1. In a large bowl, place sliced and cored apples, seasonings, sweetener, lemon juice, vanilla extract and water and stir until well combined. 

2. Transfer to your Instant Pot and secure the lid, seal the valve. Cook for 20 minutes on high pressure, then allow a full natural release. Remove the lid. 

3. Using an immersion blender (or transfer batches in a regular blender), blend the contents until smooth. Taste test for desired sweetness/tart level. (i.e. want more tartness, add 1 tsp increments lemon juice, sweetness - 1 Tbsp increments of sweetener, spice - 1 tsp increments seasonings). Add the contents back into Instant Pot and press Saute. Allow to cook for 30-60 minutes while stirring frequently until the apple butter has thickened and darkened to desired consistency. 

4. Press Cancel on the Instant Pot, then allow the apple butter to cool completely before transferring to large mason jars. Store in the refrigerator for up to 3 weeks. Freeze for up to 6 months. (Make sure you sharpie today’s date on the jar!)

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Carrot and Beet Salsa

Liver Loving Carrot and Beet Salsa

The star ingredient in making this salsa liver loving are beets!

Beets protect liver cells and bile ducts from free radical damage. They are rich in phytonutrients - betaine, which supports detoxification pathways in the body. Their health benefits don’t stop here! They are also rich in fiber, iron, folate and the trifecta of blood pressure lowering minerals: calcium, magnesium, and potassium. 

Other supporting roles are: 

Carrots - contain detoxifying properties, rich in fiber and carotenoids including beta-carotene which help stimulate bile to flow and remove wastes. 

Apples - hydrating and detoxifying, rich in fiber and natural plant polyphenols that protect cells from free radical damage and inflammation.

Now that school is over, here are some simple tips on how to prepare the salsa. 

I will say that prep time requires a bit of effort but I promise you, after it’s done - everything comes together within seconds! 

Ways to make sure your prep time is cut in half-  using a mandolin or food processor with a shredding blade. I promise you - this cuts your prep time in half vs getting a mini workout using a box grater or cutting your ingredients into tiny little bite size pieces. 

I also want to mention that if you are following the Nourishment Program, you will see that this salsa can be turned into a Six Senses Nourish Meal! 

SIX SENSES NOURISH COMPONENTS: 

Non-starchy carbs | beet and carrot salsa

Starchy carbs | grain-free tortillas (Siete)

Protein | Grilled tilapia (wild-caught)

Fats | buffalo sauce dressing (primal kitchen), feta/goat cheese, avocado

Probiotics | pickled red onions

Flavor | cilantro, lime, seasonings on fish

If you would like more information on how to build more six senses nourish meals and why it’s an easy and seamless way of getting nutrient dense, whole foods into your diet, then check out the Nourishment Program for more information! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Liver Loving Carrot and Beet Salsa

Ingredients

• 1 beet

• 1 carrot 

• ½ red onion

• ½ red apple

• Juice of ½ lime + zest

• ¼ cup fresh cilantro, chopped

• 1 jalapeno (optional)

• Clove of garlic (optional)

• S+P to season

Directions

1. Shred the beets, carrots, onion and apples. You can use a mandolin, box grater or food processor fitted with the shredded blade. Place the shredded ingredients into a large bowl. 

2. To the bowl, add juice and zest of lime, cilantro, seasonings and optional ingredients and toss until combined. Taste test to see if you need to add more salt, cilantro, etc. Keep in the fridge for at least 30 minutes for the ingredients to marry into each other before serving! 

3. Great to serve with plantain chips, or use as a topping for breakfast eggs, tacos, fish, anything! Keep in the fridge for up to 3 days.