Ingredients
- 1 lb Venison loin or backstrap, trimmed
- 2 tbsp Olive oil (for searing)
- 2 cups Baby spinach (plant protein/fiber)
- 1/2 cup Low-fat cottage cheese (dairy protein base for sauce)
- 1/4 cup Unsweetened cashew milk
- 2 cloves Garlic, minced
- 1 tbsp Fresh rosemary, finely chopped
- Cracked black pepper and sea salt to taste
Instructions
- Prep the Meat: Rub the venison with salt, rosemary, and a generous amount of cracked black pepper. Let it sit at room temperature for 15 minutes.
- Sear: Heat olive oil in a cast-iron skillet over medium-high heat. Sear the venison for 3–4 minutes per side until an internal temperature of 130°F–135°F (medium-rare) is reached. Remove and let rest.
- Prepare the Plant-Dairy Sauce: In a blender, combine the cottage cheese, cashew milk, and minced garlic. Blend until completely liquified and smooth.
- Sauté and Simmer: In the same skillet used for the meat, toss in the spinach until wilted. Lower the heat to medium-low and pour in the blended sauce. Stir constantly for 2 minutes until thickened; do not let it boil to prevent the dairy from curdling.
- Serve: Slice the venison against the grain and spoon the creamy sauce and spinach over the top.
Nutritional Information
One serving (approximately 4 ounces of meat with sauce) provides 290 calories, 9 grams of total fat, and 6 grams of total carbohydrates, including 1.5 grams of fiber and 2 grams of sugar. The dish delivers 46 grams of protein, combining the high-density amino acids of game meat with the casein and whey from the cottage cheese and the plant-based proteins in the spinach and cashew milk. It contains 140 milligrams of cholesterol and 480 milligrams of sodium. Essential micronutrient values include 6.5 milligrams of iron, 12 micrograms of Vitamin B12, and 180 milligrams of calcium.
