Tag: Paleo

Wild and Rustic Muntjac Deer Stew: A Hearty Meal with Rosemary and Thyme

Caroline Grindrod Recipes, Venison grain-free, muntjac deer, Paleo, Recipe, root vegetables, rosemary, stew, thyme 0

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Succulent Muntjac Deer Loin infused with Aromatic Garlic and Herb Butter – A Culinary Delight for the Adventurous Foodie!

Caroline Grindrod Recipes, Venison garlic, grass-fed butter, herb butter, loin, muntjac deer, olive oil, Paleo, Recipe 0

09Mar

Recipe:

Serves 2-4

Ingredients:

1 x boned and rolled loin of muntjac deer
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 tablespoons unsalted grass-fed butter, at room temperature
1 tablespoon extra-virgin olive oil

Muntjac Deer Loin Cooking Instructions

Preheat the oven to 200°C/400°F/Gas Mark 6.
In a small bowl, mix together the garlic, rosemary, thyme, sea salt, and black pepper.
Add the softened butter and mix until well combined.
Rub the herb butter mixture all over the muntjac deer loins.
Heat a large oven-safe skillet over high heat and add the olive oil.
Sear the muntjac deer loins on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the oven and roast for 10-15 minutes, or until the internal temperature of the meat reaches 60°C/140°F for medium-rare.
Remove the skillet from the oven and transfer the muntjac deer loins to a cutting board.
Cover the loins with foil and let them rest for 5-10 minutes before slicing and serving.

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Which Ancestral Health Diet is right for you?

Caroline Grindrod Feature, Nutrition AIP, ancestral health, Bulletproof, diet, GAPS, Keto, Paleo, Primal, Wildervore 0

05Mar

With endless information, blogs, studies and medical advice available on the web we know it can be difficult to establish what the best diet for your individual health needs is. Can I have raw milk or do I have to cut out all dairy? Can I eat whole-grains or no grains at all? It can all get a bit confusing.

Below we have created a comparison table of the main Ancestral Health diets we follow and support. Once you have decided which diet is right for you, we have tailored our whole product range to help you shop for this diet. Yep, we’ve made the whole process easy and stress-free!

Found the right diet for you? Shop by Diet here:

(AIP) Paleo Slow Roasted Pork Belly Slices with Sea Salt and Rosemary

Caroline Grindrod Uncategorized AIP, Jo Romero, Paleo, Recipe 0

05May

Slow Roasted Pork Belly Slices with Sea Salt and Rosemary

Sometimes, when the rain’s pattering on the windows outside, or when the frosty air threatens to creep in, only a slow-cooked dish will do. And it takes very little of your own time to make this one – most of the work is done in the oven while you watch a film or run a hot bath. Perfect comfort food. Serve with your favourite vegetables – I love it with cauliflower or garlic and parsnip mash, along with a tangle of soft greens to help mop up all the juices.

Serves 3-4

Ingredients:
900g pork belly slices, preferably with the rib bone left in
half teaspoon sea salt flakes
1 tsp freshly chopped (fresh) rosemary leaves

Method:
Lay the pork slices out, in one layer, on a foil-lined tray. Pat with kitchen paper to dry them and sprinkle with the salt and rosemary.

Preheat the oven to gas mark 3/160ºC/325ºF. Slide the pork into the oven and slowly roast for an hour and a half to two hours. The pork should be tender, soft and golden – and thoroughly cooked through. Carefully lift the slices out of the tray using tongs and serve hot.

From Simple Autoimmune Paleo Comfort Food, Jo Romero, on the Kindle Store

(AIP) Paleo Meatballs with Gravy and Cranberry Sauce

Caroline Grindrod Uncategorized AIP, Jo Romero, Paleo, Recipe 0

05May

AIP (Auto Immune Protocol) Meatballs with Gravy and Cranberry Sauce

Makes 16-20 meatballs

Ingredients:
For the meatballs:

1 tsp duck fat
1 medium onion, peeled and chopped
400g minced beef
500g minced pork
half teaspoon dried thyme
good pinch of salt

For the gravy:
200ml beef stock/broth
2-3 tbsp coconut cream
pinch of salt
3 tsp arrowroot powder

For the AIP cranberry sauce:
juice of half an orange
100g cranberries, fresh or frozen
1 tbsp maple syrup
small pinch of salt

Method:
First, melt the duck fat in a non-stick frying or griddle pan. Fry the onion until softened, and tip into a mixing bowl. Allow to cool.

Preheat the oven to 200ºC/gas mark 6 and get out a roasting dish.

When the onion has cooled, add in the pork and beef mince, the thyme and a good pinch of salt. Mix until just combined – don’t over-mix – and then roll into meatballs. Fry them in the pan (you should already have some fat in there leftover from the onions) until golden, turning regularly.

Turn off the heat on the hob and transfer the meatballs to the roasting dish and bake in the oven for 10-15 minutes, until fully cooked through.

While the meatballs are baking, make the cranberry sauce and the gravy.

To make the cranberry sauce, add all the sauce ingredients to a small pan and simmer for 5-7 minutes, until the cranberries are softened and the sauce has thickened slightly. Allow to cool, cover and refrigerate. It’ll last in the fridge for about 5 days. You could even make this one in advance.

About five minutes before you serve, make the gravy. Pour the beef broth into the pan you fried the meatballs in, and stir, scraping up any residue from the bottom of the pan as you go. This will make the sauce darker and richer in flavour. Add the coconut cream, along with a pinch of salt and simmer for 5 minutes. Finally, at the end of cooking, stir in the arrowroot powder to thicken.

To serve, check the meatballs are fully cooked through and serve them, with the gravy and the cranberry sauce.

From Simple Autoimmune Paleo Comfort Food, Jo Romero, in the Kindle Store.

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