Wednesday, August 17, 2011

Pumbaa-sagna

Last week I stumbled across ground venison and ground wild boar in the frozen food section of Sprouts. As a paleo eater, the idea of wild game is appealing, because it's kind of silly to call it "The Caveman Diet" when cavemen when you're eating farm raised animals. Plus, I like trying new things. I grew up in New York City, my wild game experiences are few and far between.




Of course with venison, Bambi was the first thing to come to mind. Fortunately, Disney has a vast array of animal characters for every flavor of meat. Bambi Burgers will be a future blog. Today is Pumbaa-sagna.

1 lb ground wild boar (you can substitute pork)
1/2 tsp garlic powder
1/2 tsp crushed brown mustard
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp fennel seeds
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp basil
2 oz tomato paste
1/2 cup egg whites


eggplant
butternut squash
Grape tomatoes (really any kind will do, but I used grape)
1 tsp olive oil

I found a paleo-lasagna recipe using butternut squash once upon a time and made it and it was awesome. I usually think of meat lasagne as a beefy meal. This isn't going to be a traditional lasagne. Not even hardly. But that doesn't mean it can't be awesome. Instead of tomato sauce I just pile smoked tomatoes on top of it.

Combine meat with spices, egg whites and tomato paste in a bowl, set aside.

Thinly slice squash and eggplant. I use a mandolin. Toss eggplant in olive oil. Arrange layers of  veggies and meat in a 9x9 pan. Bake at 400 degrees until it's done, about 45 mins, the veggies should be soft. Top with roasted or smoked tomatoes.

I might have over did it on the veggies so you might want to omit one. or use less of both.

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