Caveman Cuisine: Shake and Bake Bambi Bites

Tenderized venison cube-steaks are cut into bite size pieces and "breaded" with a light coconut-based coating perfect for kid-sized hands.  Note: Awkward conversations likely. 


2lbs venison cube steaks cut into bite sized pieces
1/2 cup coconut flour
2 eggs (beaten)
Sea salt
Fresh ground black pepper
1 cup unsweetened shredded coconut
1 tbsp butter (to grease pan)


Preheat your oven to 375 degrees and grease a large baking sheet with butter.

While the oven warms, fill a plastic shopping bag with coconut flour, a pinch of sea salt, and fresh ground black pepper.  Add your venison pieces to the bag and shake until each piece is well coated.

Dip each piece of venison into the egg and shake a few time to eliminate the excess before rolling in shredded coconut and placing on the baking sheet.

Put the baking sheet on the top rack of the oven and cook for approximately 15 minutes.  Flip the nuggets and cook for an additional 5 minutes.

Serve with home-made ranch dressing or organic/low-sugar ketchup.

Yield: ~30 Bambi-nuggets

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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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