Caveman Cuisine: Jamaican Jerk Venison and Cauliflower

Spicy, tangy, Jamaican Jerk sauce nicely compliments the slightly gamey venison.


2lbs venison cube steaks
3 tbsp fresh lime juice (about 3 small limes worth)
1/2 head cauliflower
1/2 white onion (sliced)
1 tbsp coconut oil
1/2 tsp red pepper flakes
1/4 cup coconut milk
1/4 cup coconut vinegar (apple cider vinegar can also be used)
2 tbsp prepared Jamaican Jerk seasoning (like Busha Brownes)


Melt coconut oil over medium-high heat in a large saucepan.  Brown the venison in the oil (1-2 minutes per side) and set aside.  Add the onions to the pan and cook until soft and caramelized (about 5-7 minutes).

De-glaze the pan with lime juice and coconut vinegar.  Scrape the bottom of the pan with a wooden spoon to incorporate all the tasty bits.

Add the coconut milk and Jamaican Jerk seasoning and red pepper flakes to the pan and mix thoroughly.  Add the venison to the pan and cover them with the sauce.

Cook covered for 30 minutes on low heat.  Add the cauliflower back to the pan and cook covered for another 10-15 minutes or until the cauliflower is al-dente.

I chose to serve over a bed of shredded red cabbage, carrots, and radishes topped with roasted spiced pumpkin seeds.

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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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