Caveman Cuisine: Slow-Braised Venison

After slow cooking for 6 hours, the meat become fork-tender and the sauce thickens in flavor and consistency.  I used slabs of venison for this recipe, but any tough, lean cut of meat can be substituted.


1 small onion (sliced thin)
2 medium stalks celery (sliced thin)
4-5 small portobello mushrooms (sliced thin)
4-5 cloves garlic (peeled)
2 tablespoons light olive oil
1 28oz can organic crushed tomatoes
Italian seasoning blend (rosemary, oregano, basil)
Dried chili pepper flakes
Fresh ground black pepper
4 3/4 in thick venison cuts (from venison ham)
1 cup organic chicken broth
2 tbsp apple cider vinegar


Heat a large sauce pan or slow-cooker to medium heat.  Add olive oil, onions, and celery.  Saute until vegetables become browned and translucent.  Add mushrooms and saute for another 2-3 minutes.  Add garlic and stir through.  Add chicken broth, apple cider vinegar, Italian seasoning, chili flakes, and black pepper.  Place the cuts of venison on top of the sauteed vegetables.  Cover the venison with the crushed tomatoes.

Bring to a boil, and then reduce to a very low simmer (just enough for liquid to bubble slightly).  Cover the pot or slow-cooker with lid, but leave a small crack so that sauce will thicken.  Allow to cook for 6 hours.  Serve over a bed of shredded cabbage, carrots, and cauliflower.

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. Thanks for the recipe. It looks really healthy. It's definitely good for a caveman diet.

  2. My Dad's a hunter, so I am lucky to have a constant supply of venison. I've tried preparing it many different ways, but this was by far one of the best methods for making the meat REALLY tender. For game meats, the formula really is "low + slow".