Five Veg Venison Bolognese
I love to show that we can eat in a way that benefits our bodies & souls in equal measure. This speedy & healthy venison bolognese is secretly hiding five portions of vegetables & not one of them is a tomato!
Key Facts
- Easy & quick recipe
- High in protein
- Gluten free
- Nightshade free
Ingredients
- 150g pasta of choice (I use brown rice pasta)
- 2 venison burgers
- 1 courgette
- 1 onion
- 2 cooked baby beetroot
- 1 broccoli
- 200g mushrooms
- 2 cups bone broth
Preparation
01
Whack your oven on to 210°C, roughly chop the vegetables (quite small) & roast for 10 minutes (except the broccoli).
02
Meanwhile cook your pasta as per packet instructions.
03
Heat a large frying pan on medium & add your burgers. Use a wooden spoon to break them up & brown the meat until crispy.
04
Take your vegetables out of the oven & blend with the bone broth. Pour into the pan, add the broccoli & cover with a lid for 2-3 minutes.
05
Drain your pasta, toss with the sauce & taste test for seasoning. Because the burgers are seasoned I just added a little pepper because I like the kick of spice.
Time to serve!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
