Venison Curry Stew

Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison. 

If you are familiar with hunting game or are accustomed to eating game animal, then you will automatically love this recipe. But for those that aren’t familiar or would like to learn more, what is venison? 

Although deer comes to mind when referring to venison, the term venison technically refers to the meat from any game animal including caribou, antelope, and elk. The latin word venari, means to hunt or pursue. Portion cuts are similar to beef including steaks, roasts, ground meat and stew meat. 

So if you don’t have access to game meat, you can use lean beef for this recipe. 

Does it taste like beef? 

Even though the portion cuts are similar to beef, the flavor profile is not. Venison has a distinct earthy, almost rich “gamey” flavor - owing to a deer’s diet. It has a firm, smooth texture, but since it’s much leaner than beef, it tends to not be as juicy. 

That is why I love cooking venison, curry based as the exotic flavors somewhat mask the “gamey” flavor of the meat. 

Last thing before you rush to make this recipe is that venison is healthy for you! Not only is it slightly higher in protein and contains higher levels of vitamin B6 and B12, omega 3 fatty acids, riboflavin, iron and niacin but it’s an abundant source of selenium which is a powerful mineral and antioxidant. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Venison Curry Stew recipes elevates the hunt by capturing new flavors and pairings to those that might not traditionally associate with venison. 

Serving:6-8 | Prep Time: 10 | Cook Time: 50 min

Ingredients

• 1.5-2 lb venison roast, cut into chunks

• ½ white onion, chopped

• 1 cup beef bone broth

• 1 can (14.5 oz) fire roasted tomatoes

• ½ cup coconut cream (creamy white part that is at the top of canned coconut milk)

• 2 Tbsp curry powder

• 1 Tbsp red curry paste

• 1 Tbsp garlic, minced

• 1 Tbsp coconut aminos

• 1 tsp salt

Garnish

Cilantro, lime, red chili sauce (optional)

Serve with

Rice or naan bread

directions

1. Season venison chunks with salt and curry powder. Turn on the Instant Pot to saute mode and add 1 Tbsp oil. Saute venison chunks halfway and then add in the chopped onion and minced garlic. Scrape the juicy bits from the bottom and add in broth, tomatoes, cream, aminos, and curry paste. Stir to combine. 

2. Place the lid onto the Instant Pot and lock it in place. Pressure cook on high for 25 min, then naturally release for 15 min. If needed, you can quick-release after 15 min. 

3. While the curry is cooking, cook the rice or naan and set aside. 

4. Open the lid and stir. Serve with rice and/or naan and garnish with cilantro and lime wedge.

Air Fryer Catfish Nuggets

Air Fryer Catfish Nuggets - childhood nostalgia in every crispy gluten free, fish battered bite! 

One of my fondest food memories as a child during the summertime was fried catfish! My brothers and uncle would spend the day fishing out on the lake and come home with catfish up to their ears! My mom would deep fry catfish filets and homemade hushpuppies and have coleslaw and tartar sauce on the side. It truly didn’t get any better than that! 

My childhood years were really the only time I ate fried catfish. So when I moved back south this past year, not only was I craving fried catfish, but the exact preparation on how my mother used to make it. 

With that being said, I am so thankful that the air fryer was created in my adult years because I am not quite sure how my thirty one year old body would react to deep fried foods again! 

Now that I have a healthier way to prepare this dish, I need the catfish! 

After one night of nighttime fishing out on Lake Hartwell, I caught my first 15 pound blue catfish! 

We put that bad boy on ice for three days (to help draw the blood out / gives it a less “fishy” taste), filet it, brined it and here we are in the recipe storyline. 

Now if “lake to table” isn’t your journey and you want more “frozen fish to table”, then that is okay too! When choosing a fish, neutral flavored and lean fish is the best way to go like bass, trout, tilapia, Alaskan cod, and halibut.

I have also included a paleo, keto, sugar-free and Whole 30 approved tartar sauce recipe that pairs perfectly with the catfish nuggets. 

And I promise you, even though these catfish nuggets are gluten-free and air fried vs deep fried and tartar sauce is made with cleaner ingredients, you will not be able to tell the difference! It is truly childhood nostalgia in every crispy fish battered bite! 

Want more seafood recipes, here is a list to get you started: shrimp and grits, air fryer honey mustard salmon, fresh and easy ceviche 2-ways, smoked sardine toast with radicchio salad and pickled onions, ahi poke bowl & stack, healthy salmon patties with lemon dill potato salad, grilled shrimp summer salad, and pecan crusted spiced salmon

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Air Fryer Catfish Nuggets - childhood nostalgia in every crispy gluten free, fish battered bite! 

Servings: 9-12 | Prep Time: 1 hour | Cook Time: 7-10 min

Ingredients

• 3 lb prepared catfish filets

• 3 Tbsp creole seasoning

• 2 cups gluten free cornmeal

• 1 cup 1-to-1 gluten free baking flour

• ½ cup dijon mustard (or classic yellow mustard)

• Cooking oil spray (avocado, olive, or coconut)

Tartar Sauce

• ½ cup mayo (primal kitchen brand)

• 3 Tbsp dill relish or finely diced dill pickles

• 1 Tbsp lemon juice

• 1 tsp whole grain mustard

• 1 tsp garlic powder

• Salt and pepper to flavor

Garnish

Hot sauce, lemon wedge, fresh parsley

Directions

1. Cut your catfish filets into 2” nuggets. Lightly season catfish nuggets with salt and transfer to a resealable bag with mustard. Fully coat nuggets with mustard and allow to sit in the fridge for at least one hour. 

2. To make the tartar sauce: combine all ingredients into a bowl and stir well. Add any salt and pepper as needed, or additional diced pickles for a chunkier tartar sauce. 

   1. Place in an airtight container and refrigerate at least a half hour prior to serving to allow flavors to meld together.

3. To another large resealable bag, add the flour, cornmeal, and creole seasoning and mix well. 

4. Preheat the air fryer to 400 degrees F.

5. In batches of about 10-12 pieces, add catfish nuggets to the flour mix and shake to coat the catfish well. 

6. Place 10-12 pieces onto the air fryer rack (don’t overcrowd!) and spray the tops with cooking oil spray. Air fry for about 7 minutes total, flipping nuggets halfway and adding another coat of cooking spray.

Notes

• Don’t add too many catfish nuggets to the flour mixture at one time, or the pieces will not get coated well. Do it in stages. 

• Once the fried catfish nuggets are cooled completely, store them in an airtight container in the refrigerator for up to 4 days or in a resealable bag in the freezer for up to a month. 

  • To reheat, pop them in the air fryer on 400 degrees F for 3-4 minutes.

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Air Fryer Honey Mustard Salmon

Air Fryer Honey Mustard Salmon - quick and flavorful healthy seafood dinner. 

Not sure what is wrong with me, but I am JUST now getting on the air fryer train! Maybe it’s because fried foods never did it for me, (hello sweet tooth) but now I am a changed woman. 

Veggies, desserts, meats, I put EVERYTHING in my air fryer now! 

And since air frying salmon has been the recent craze, I knew that was the first recipe I needed to post because it is quite literally the best cooking method for salmon. 

No need to worry about drying out your salmon or undercooking it, air frying is the foolproof method. Every time. And the best part - it only takes 8 minutes! 

So here is a great air fryer salmon recipe that requires 5 ingredients to make a sweet and tangy sauce and that tastes absolutely amazing! 

Pair it with some air fryer veggies like zucchini and asparagus, garden salad, starchy carbs like mashed or roasted potatoes, quinoa, or anything your heart desires for a well-balanced and delicious dinner. 

More salmon recipes? Check out these on the blog: Healthy Salmon Patties with Lemon Dill Potato Salad, Pecan Crusted Spiced Salmon, Everything Bagel & Lox Socca Pizza, Fresh and Easy Ceviche: 2-Ways

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Air Fryer Honey Mustard Salmon - quick and flavorful healthy seafood dinner. 

PREP TIME 5 MIN | COOK TIME 8 MIN | MAKES 2 Servings

Ingredients

• 2 salmon filets (4-8 oz each)

• 2 Tbsp dijon mustard

• 1 Tbsp honey

• 1 Tbsp whole grain mustard

• 1-2 clove garlic, minced

• ¼ tsp smoked paprika

• Salt and pepper to taste

Garnish: fresh chopped parsley, lemon wedge

Directions

1. In a small bowl, combine sauce ingredients (dijon and whole grain mustard, honey, garlic, paprika, and salt and pepper). 

2. Marinate the salmon in ⅔ of the sauce for at least 30 minutes in the fridge. 

3. Preheat the air fryer to 400 degrees F and place the salmon filets in the air fryer. Air fry for 7-8 minutes, depending on the salmon’s thickness. 

4. When ready to eat, drizzle the remaining sauce over the cooked salmon and garnish with chopped parsley and juice from a lemon wedge. Enjoy! 

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Summer Burger Salad

Burger in a bowl - all the amazing components from a barbeque or straight off the grill, but in salad form! 

Summertime barbeques are the best! A great time for family and friends to come together, hang out by the pool or grill, and just EAT! 

Some of my favorite barbeque dishes are burgers, grilled veggies, fresh fruits and refreshing salads! And if I’m lucky enough, there just might be some leftovers to bring home!

When that glorious time happens, I usually create summertime barbeque in a bowl or burger salad if you will, as a quick lunch or dinner! 

The components of my burger salad are: 

• Massaged kale (kale + sea salt + lemon juice + olive oil) 

• How to make massaged kale and nutrition benefits here. 

• Grass Fed burger patties

• Fresh fruit like strawberries

• Leftover pickles

• Feta or goat cheese crumbles (or just a slice of cheese on the burger)

• Air fried sweet potatoes (since lettuce burgers as a gluten free option is pretty boring!)

• Grilled asparagus

• And Random sauce that compliments the ingredients like buffalo sauce

That is pretty much it! So whatever you have leftover from last night’s barbeque or day grilling, make yourself a quick and easy burger salad! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Burger in a bowl - all the amazing components from a barbeque or straight off the grill; but in salad form! 

PREP TIME 10 MIN | Servings 4

Components

• 1–2 heaping cups massaged kale (or mixed greens)

• 4 cooked burger patties or 1 lb cooked ground grass fed beef, turkey, or bison

• ½ cup pickles, sliced

• 1 large sweet potato, cubed

• 1 bunch grilled asparagus spears

• 1 cup strawberries, sliced

• ½ cup feta or goat cheese

• Sauce of choice

Directions 

1. Prepare ingredients or have whatever is on hand from prior barbeque or grill sesh. 

2. To make air fryer sweet potatoes: 

   1. Peel and slice sweet potato into cubed or ¼ inch thick slices. 

   2. Add sweet potatoes to a large mixing bowl, drizzle with oil of choice and toss to combine. Sprinkle desired seasoning blend over the potatoes and toss to combine. 

   3. Transfer fries to an air fryer basket and cook on 400F for about 12-16 minutes, flipping halfway until golden brown and crisp on the outside. 

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Mexican Harvest Turkey Chili

Mexican Harvest Turkey Chili - A simple to make healthy and hearty recipe that is packed with flavorful and seasonal ingredients. (gluten and dairy-free)

Okay, I know I just posted a cozy stew recipe last week but as I get older, the need for comfort fall foods (soups, stews, chili’s) has increased so sorry, not sorry! I have needs too, haha!

Just like the veggie beef stew, this chili recipe is a simple and easy way to load up on things healthy while being super affordable. 

Harvest vegetables like butternut squash, yams, sweet potatoes, onions, garlic, pumpkin while adding a Mexican twist that also includes harvest ingredients like green chilies, poblano peppers, fire roasted tomatoes, beans, and corn - you are truly getting the best of both worlds!

When it comes down to flavor,  this chili recipe is a perfect balance of sweet, savory, and spicy. But if you lean more towards spicy, you can refer to the notes section at the bottom. 

Now, let’s talk about garnishes and sides! For this recipe, I used chopped cilantro, extra roasted poblano slices, pickled jalapeno slices, and avocado. Feel free to follow the same vibe or add plain greek yogurt, green onions, tortilla chips or sliced corn tortilla strips, cotija, lime juice or roasted pepitas!

Pumpkin cornbread muffins are the star side dish for this chili recipe (recipe coming this week!). In the meantime, you can most definitely use the best gluten-free skillet cornbread recipe (*cough*) add sliced jalapenos to the batter!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Mexican Harvest Turkey Chili - A simple to make healthy and hearty recipe that is packed with flavorful and seasonal ingredients. (gluten and dairy-free)

Prep Time: 15 min Cook Time: 45 min Total servings: 6-8

Ingredients

• 1lb ground turkey

• 3 cups total (butternut squash, yams, and/sweet potatoes) 

• peeled, seeded, cut into ½ inch cubes

• 2 cups low sodium chicken bone broth

• 1 can (4 oz) green chilies

• 1 can fire roasted tomatoes, with liquid

• 1 can northern beans, drained and rinsed

• 1 medium white onion, diced

• 1 poblano pepper

• 1 cup corn (fresh or frozen)

• 3-5 cloves garlic, minced

• ¼ cup pumpkin puree

• 1-3 Tbsp taco seasoning of choice

• 1 Tbsp tomato paste

• S+P 

Garnish: jalapeno slices, avocado, cilantro

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper or silicone mat.

2. Depending on if you are using butternut squash, yams and/or sweet potatoes (I did 1 ½ cup each butternut squash and yam cubes) arrange in a single layer on a prepared baking sheet. Drizzle or spray cooking oil (I like using avocado or coconut oil) over cubes, season with salt, pepper, and cinnamon (optional but so worth it!) and toss to coat. Make room on the baking sheet for the poblano pepper and bake for 20-25 minutes until veggie cubes are tender. 

3. While the veggies are roasting in the oven, heat cooking oil in a large pot over medium high heat. 

4. Add onion and garlic and cook for about 2-4 minutes until fragrant. 

5. Add in the ground turkey, salt and pepper and stir to break it up into small pieces, mixing with the sauteed onion and garlic. 

6. Once turkey is cooked through, add the fire roasted tomatoes, green chilies, tomato paste, broth, pumpkin puree, and spices and stir to combine. Bring to a simmer and cover the pot for 20 minutes. 

7. At this point, the roasted veggies and pepper should be done. Transfer roasted vegetables to the chili pot along with the beans and allow the poblano pepper to cool before handling. 

8. Once roasted poblano pepper is cooled (the skin should appear blackened and blistered) carefully peel away or rub off and discard the charred skins. Cut the stem off, de-seed, chop and add to the chili pot. 

9. Add the frozen corn to the pot and continue to simmer until liquid has reduced to desired “chili” consistency. At this point you will want to adjust salt and pepper to taste. 

10. Serve warm with favorite garnishes and serve with cornbread!

Notes

1| You can really play with the produce in this chili recipe! For example, choose butternut squash, yams, sweet potatoes or a combo - I just use whatever is leftover from batch cooking! Not a northern beans fan? Try pinto, garbanzo, black beans or tri-beans instead. 

2| Need more spice? Play around with pepper of choice or add a spicy taco seasoning blend, hot sauce or add jalapenos to your cornbread if adding on the side.