I had never eaten venison before I met the hubby. And, it took me about 3 years to eat it even after we had met! I was a recovering vegetarian and was only eating white meat when our romance began. He was a hunter and well-versed in eating and cooking red meat, so it was bound to happen eventually. Now, I handle red meat like a pro! In fact, the hubby brought home some random venison organs the other day and I washed and prepped them for the freezer without even batting an eyelash. People change, I tell ya.
I find it’s important to marinate cuts of venison like this. It adds to the flavor and helps to make it extra tender. So, I began with a simple cleanse-friendly marinade:
2 tbsp. olive oil
2 tbsp. coconut aminos
1/2 tsp. salt
1/4 tsp. black pepper
I let the venison marinate in the fridge for about 2 hours.
Meanwhile, I prepared the butternut squash noodles. I peeled the butternut squash and cut it into manageable chunks, about 2-3 inches wide and 4-5 inches long. Then, I put them on my spiralizer and wound it around and around to make noodles.
I melted some ghee in a large saute pan and added the butternut squash noodles a couple chopped shallots, once the pan was hot.
Why did I use ghee? It’s clarified butter, which means the dairy part has been removed. It’s what I use when I am doing any type of cleanse that requires cutting out dairy. I make it myself and it smells amaaaaaaazing. It’s like a nutty butter scent and flavor. Mmmm, I’m licking my lips just thinking about it. It’s super simple to make it yourself! I like to use this recipe from Homemade Mommy.
As the butternut squash noodles were sauteeing, I started to cook the venison. I melted 2 tablespoons coconut oil in a saute pan and added the tenderloins. I let them cook for about 5 minutes on each side (they were about .5lb each). By that time, the butternut squash and shallots wer cooked through and ready to go.
And…that’s it! Easy-peasy!
That venison was some of the most tender, delicious meat we had ever tasted. I highly recommend you find a hunter and barter for their tenderloin cuts. Or any cuts, for that matter.