I know a lot of you gals are eating low-carb diets or following the Trim Healthy Mama eating lifestyle plan.
Some of our guys are all in - convinced that the THM or low-carb eating plan is for them, and they're losing weight and gaining all these amazing health benefits right alongside us.
Others balk at any changes in the meals they're served. ☺ Or downright refuse to eat any new recipes.
My good friend, Serena, gave me a recipe years ago for delicious Venison or Elk with Mushroom Gravy. When she invited us over for dinner one day, we enjoyed this so much! Yum! What I loved about it was that it took me 15-20 minutes of preparation time in the morning, and then the crock pot did the rest until our dinner was ready!
We started using Trim Healthy Mama in our home in January 2013. Since that time, I've neglected to make Venison with Mushroom Gravy - even though it's one of my husband's favorite recipes - because of the off-plan ingredients found in cream of mushroom soup.
This morning, realizing that I still had at least 10 lbs. of venison packed up in my freezer, I decided that today was the day that I served my husband one of his favorite MAN recipes: THM-style. ☺
If you don't have any venison or elk, feel free to use stew meat or 1/2" thick sliced beef roast.
Homemade low carb, gluten free cream of mushroom soup actually takes very little time at all to prepare. The neat thing is that it makes a big batch, 6 cups' worth, so there's enough to use for now and freeze for later. That's the best of both worlds!
I filled my 6-quart crockpot (here's my favorite crockpot in the whole wide world!) about half full of thawed, browned venision, but I didn't think to weight the meat to see how much I added. I'm going to make an educated guess and say that I used 3 lbs. of venison for this crowd-pleasing meal. Feel free to cut yours down in half for a more manageable recipe for a smaller family. We're not a large family, but we love leftovers!
Place coconut flour into a shallow dish or plate. Add 2 Tbsp. coconut oil to 12" frying pan on medium heat until oil shimmers. Coat both sides of wild game or stew meat or sliced beef roast in coconut flour; place coated meat into hot oil in frying pan for several minutes until both sides are browned. As meat finishes browning, remove from frying pan and place browned meat into large crockpot (4 quart or larger). You will probably need to add additional tablespoons of coconut oil with each pan of meat that you brown.
While meat browns in the frying pan, begin making Low Carb Mushroom Gravy: In a large 6-quart pot or dutch oven, heat butter over medium heat until it begins to brown and becomes fragrant, 3-4 minutes. Add chopped sage and cook for one additional minute. (Turn down the heat if the butter begins to burn.)
Add sliced mushrooms, diced onions, and chopped celery ribs, stirring well. Saute until mushrooms and vegetables are tender and lightly browned, 4-5 minutes. Pour broth into pot and bring to a simmer. Cook for an additional 4-5 minutes, letting flavors blend.
Transfer broth/vegetable mixture to food processor or blender. Caution: this is hot, so handle with care. Blend or puree broth and vegetables until smooth. Taste and add additional salt and pepper, if desired.
When all of the browned meat is placed into the crockpot, pour blended broth/vegetable gravy over meat. Cover and cook on low for 6 hours. Just before serving, sprinkle 1/2 tsp. glucomannan powder over gravy in crockpot; whisk well. Whisk in 1 cup heavy cream; add additional salt and pepper, if needed. If needing thickening, sprinkle additional glucomannan and stir well. Serve immediately in soup bowls, or over Dreamfields pasta (follow directions on box) or cauli-rice (recipe for cauliflower rice not provided).
FREE printable recipe ~ Venison with Creamy Low-Carb Mushroom Gravy
Click on the recipe, below, to download and print out your own copy of the recipe!
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Hi! I'm Julieanne!