Venison Stir-Fry

This savory recipe also works with grass-fed and finished beef, which usually has a similar amount of fat.  Why grass fed you ask?  Grass fed and finished beef has considerably more omega-3 fatty acids (the anti-inflammatory ones) than regular beef.  Normally produced cows are fed corn or other grains which cause them to gain lots of tasty saturated fat.  This fat is also inflammatory to people when we eat it and thus all the studies showing regular red meat consumption is bad for you.  Ok, that got a little long but that is why you want grass fed beef or good old wild crafted meat, venison.

1lb venison

2 green peppers, chopped or thin sliced

1 large yellow onion, chopped

4 cloves garlic, chopped

1 small yellow squash, sliced thin

1 cup mushrooms, sliced

2 tablespoons raw apple cider vinegar

2 tablespoons of raw extra virgin coconut oil or grass fed butter

Sage, lemon pepper, salt (Himalayan sea salt)

In a large pan add oil or butter and melt.  Add meat and cook until all pink is gone. Add veggies and cook until onion is slightly softened.  Add vinegar and sprinkle on sage and lemon pepper to taste (I like tons of both!).  Stir in seasonings and cook for 2-3 more minutes.  Turn off heat, add salt to taste (not too much now) enjoy!