Submitted by: PO
Prep Time: 0 Seconds
Cook Time: 10 Minutes
Servings: 2
A very hearty and tasty entree that is easily modified to suit your taste.
10 oz. venison, grass-fed, organic
1/2 c. sweet onion
1/2 c. red bell pepper
1/2 c. green bell pepper
6 asparagus
1/2 c. cilantro
1/2 c. white quinoa
3 clove garlic
1 tbsp. coconut oil
1 tsp. sea salt
1/8 tsp. black pepper
1 pinch red bell pepper
1 tbsp. water
1/2 med. avocado
Heat coconut oil in a skillet over medium heat. Add garlic, salt and black pepper, sautee for 1 minute. Add meat and cook just until you see little to no pink. Add onions, peppers, asparagus and water, cover to steam for 3 minutes. Add red pepper, barley and quinoa. Toss til mixed and continue to heat for 1 minute. Transfer to plate and garnish with avocado slices.
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