Thai Basil Venison is a quick and easy paleo recipe that is made with sliced venison tenderloin that is cooked with red peppers, garlic, and onion. Fresh Thai Basil leaves are stirred into the cooked meat mixture just before serving, lending another boost of delicious flavor! This delicious meal can also be made keto friendly with one simple change!
This recipe is great on it's own or served over a cauliflower rice. I have also served this over garlic mashed cauliflower (keto) and it is super yummy! If you aren't carb conscious and follow a regular diet, it would be great with these mashed potatoes.
Venison Works In All Types Of Ethnic Recipes
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Some of my favorite flavors are the Asian flavors. I grew up in a family of hunters and married a hunter, as well as became a hunter myself! This means I am constantly thinking of new ways to cook venison that will fit the flavor profiles I love.
This Thai Basil Venison is a take on the recipe in my One Pot Paleo Cookbook . The cookbook uses beef as the protein. I basically made that recipe here and substituted venison tenderloin that I had cut into slices.
What you need to make Thai Basil Venison
Venison Tenderloin or Steak
Coconut Aminos: This is used in place of soy sauce in low carb, keto, and paleo diets. You want to be sure there are no added sugars. My favorite brand is this one.
Fish Sauce: This is a condiment made from fish that has been coated in salt and fermented. It is a staple in Asian cooking, and it adds a delicious umami flavor to dishes.
Red Bell Peppers
Onions: I like to go with a vidalia onion. They aren't as strong and have a little sweetness to them.
Raw Honey: I am a honey fan, so I am so glad it is Paleo friendly! If you are not paleo and want to make this keto, skip the honey and use a golden monkfruit in its place.
Fresh Thai Basil Leaves: Thai Basil is different from sweet basil and has its own distinct flavor. It has a licorice and anise flavor to it and is lightly spicy.
Ingredient Substitutions and Tips
- Substitute sirloin beef steak strips for the venison tenderloin
- Substitute ground beef or ground venison for the steak
- Use sweet basil in place of Thai Basil
Other Better Than Take-Out Recipes Made With Venison
Eggroll in a Bowl with Ground Venison
Venison Satay with Peanut Sauce
Thai Basil Venison
Ingredients
- 2 tablespoons ghee divided
- 1 pound venison tenderloin thinly sliced
- 1 red bell pepper thinly sliced
- 1 small onion thinly sliced
- 3 garlic cloves minced
- ½ cup coconut aminos
- 2 teaspoons fish sauce
- 1 ½ teaspoons honey or golden monkfruit for keto
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup packed fresh Thai Basil leaves
Instructions
- [mv_schema_meta name="Melt ghee in skillet"]In a large skillet over medium-high heat, melt 1 tablespoon of the ghee. [mv_img id="2883"]
- [mv_schema_meta name="cook venison"]Add the venison and cook for 5 minutes, stirring occasionally, until cooked through. Remove the venison from the skillet and set aside. [mv_img id="2884"]
- [mv_schema_meta name="cook vegetables"]Return the skillet to the heat and heat the remaining tablespoon of ghee. Add the red bell pepper, onion, and garlic. Saute for 5 minutes, or until the vegetables are softened. [mv_img id="2885"]
- [mv_schema_meta name="combine meat and vegetables"]Return the venison to the skillet. Stir in the coconut aminos, fish sauce, honey (or monkfruit), salt, and pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook for 2 minutes. [mv_img id="2886"]
- [mv_schema_meta name="add thai basil"]Remove from the heat and stir in the fresh basil leaves before serving. [mv_img id="2887"]
Video
Notes
Ingredient Substitutions and Tips
- Substitute sirloin beef steak strips for the venison tenderloin
- Substitute ground beef or ground venison for the steak
- Use sweet basil in place of Thai Basil