Caveman Cuisine: Bamburger Helper

Forget about that creepy glove guy, this is the real deal.


3lb venison loin, cut into 1" chunks (an equivalent amount of preground meat will also work)
Handful of fresh rosemary
3-4 cloves garlic
3 tbsp Hungarian "Hot" Paprika
1/2 cup cream (coconut cream could also be used)
1/2 cup broth (water works too in a pinch)
3-4 tbsp yucca powder (also known as tapioca starch)
1/2 head red or green cabbage (shredded)
2 tbsp butter or lard
Sea salt and fresh ground pepper

Step 1: Saute

Melt butter or lard in a large saucepan.  Add cabbage and saute at medium heat.

Step 2: Grind

Using a meat grinder, grind venison along with rosemary and garlic.

Step 3: Flavors Combine!

Add ground venison to the sauteed cabbage.  When the venison has cooked through, add paprika, cream, broth and yucca powder.  Mix thoroughly and bring the mixture to a boil.  Reduce the heat to "low" and let simmer for 10-15 minutes.  Season with salt and pepper to taste before serving.

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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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