Category Archives: Beef or Venison

Beef and Bacon Chowder

Posted on April 27, 2013 by | 1 Comment

This recipe may be more fitting for a cool fall day, but it was so good that it would be great any time of year!  The kids loved it as well.  I have to admit it came out even more delicious than I expected!

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Posted in Beef or Venison, Kids Menu, Main Dish, Pork, Printable, Recipes, Soups & Stews

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Short Ribs with Mushrooms

Posted on February 11, 2013 by | Leave a comment

Recipes posted a year ago:

We’ve done braised short ribs here at Purely Primal before, but the recipe required an extra day of preparation that we often neglect to plan for.  So, we came up with this new recipe that can be ready to eat in about 2-1/2 hours.

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Grain-Free Lasagna

Posted on December 12, 2012 by | 3 Comments

Recipes posted a year ago:

Just because we are grain-free doesn’t mean we can’t enjoy lasagna! Using chard instead of noodles works out beautifully in this recipe and in my opinion adds a much better flavor to the dish.

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Posted in Beef or Venison, Kids Menu, Main Dish, Pork, Printable, Recipes

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Chile-Rubbed Elk Roast

Posted on September 24, 2012 by | Leave a comment

Purely Primal is just over two years old now.  Follow this link to take a look back at some of the earliest recipes posted here – ones that we still make on a regular basis in our kitchen.

This recipe is another one that uses the “low and slow” method to bring a cut of lean game meat to perfect medium-rare while keeping it tender and moist all the way through.  A home-ground chile powder rub takes center stage for the seasoning, and cooking on a pellet or charcoal grill with plenty of wood smoke adds another dimension that is hard to resist.  Also note that this recipe is for two cuts of meat – totaling about five pounds – as we were having company for dinner and I wanted plenty of leftovers for lunch.  If you want to do this with a single cut for smaller portions, simply reduce the rub amounts proportionally.  Cooking time shouldn’t change too much, but keep an eye on the thermometer for the second phase of cooking to keep from over-heating.

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Bacon and Beef Frittata

Posted on May 16, 2012 by | 4 Comments

Recipes posted a year ago:

I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver.  We spend plenty of time talking about food as it is, of course, one of our favorite subjects.  I love to walk in and hear him say, “ We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah?  How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect.  This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come.  Spending time in the kitchen has paid off.  Casey and I love to cook, it is true.  But, this honestly doesn’t seem to take as much time for us as it used to.  Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are.  Great food in less time.  Alas, you do not have to spend the time that we have.  Take advantage of our site.  We are happy to do the experimenting for you! I digress.

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Posted in Beef or Venison, Breakfast, Kids Menu, Lunch, Main Dish, Pork, Printable, Recipes

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Chicken-Fried Steak

Posted on May 3, 2012 by | 3 Comments

Recipes posted a year ago:

This is one of those great comfort foods which is most likely found on any typical American menu in the U.S.  I have this vision of a couple, back in the day, driving down Route 66 and stopping at a diner in the middle of nowhere where they can expect to find this listed at the top of the menu.

Interestingly, it has nothing to do with chicken.  It is also called pan-fried steak, which seems a bit more fitting I suppose, but doesn’t leave much to the imagination (um, how did they get “steak” from a “chicken”?).  I did forego the gravy for this particular meal.  I opted with a nice side of sauteed mushrooms (if you have not tried this, I highly suggest cooking some up, seriously, do it now. You will not regret it).

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Posted in Beef or Venison, Kids Menu, Lunch, Main Dish, Printable

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Garlic Mint Shoulder Roast

Posted on April 2, 2012 by | Leave a comment

Recipes posted a year ago:

With me working lots of long hours the past six months, we seem to have had a bit of a pattern emerge with our weekends – Sunday has become “roast day.”  It turns out to be the one day where we seem to have enough time to get a large cut of meat fully thawed (starting the night before) and cooked on the grill or in the oven.  This past Sunday was no exception…

With spring finally “officially” here, and with a mix of weather that certainly shows promise of an end to the gray and gloom, we also see the trees, flowers, and herbs showing signs of new life.  Among those herbs is mint – whose flavor is traditionally paired with lamb this time of year.  Rather than lamb, I decided to give mint a twist and try it with one of the elk shoulder roasts we had in the freezer from this past fall.

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