As a functional nutrition counselor, I’m mindful about the ingredients I incorporate into my meals, always seeking nutrient density and variety. For a long time, my experience with ground venison was limited to taco meat, following cooking tips from my best friend Sarah, whose husband is an avid hunter. But lately, I’ve felt inspired to branch out and explore new ways to prepare it. My fiancé, Alex, absolutely loves venison, making it a staple in our home. This week, I wanted something fresh, nutrient-packed, and a bit lighter in flavor. Enter this Coconut Venison Meal Prep—it’s officially in our regular rotation!
I chose Fossil Farms venison because it’s sustainably sourced, high-quality meat that’s lean, packed with protein, and nutrient-rich. Venison is an excellent source of heme iron, which supports optimal energy levels, zinc for immune support and hormonal balance, and vitamin B12 for neurological health. If venison isn’t your preference, ground turkey pairs beautifully with these coconut and spice flavors as well.
Check out Fossil Farms Venison here: Fossil Farms Venison
3 lbs Fossil Farms ground venison (ground turkey works great too)
2 medium red sweet potatoes, peeled and diced
1 package Olivia’s Organic Baby Spinach
1 can Native Forest Organic Unsweetened Coconut Milk (Simple)
1 tbsp freshly grated ginger
1 tsp ground turmeric
A pinch of cayenne pepper (optional—I enjoy a hint of heat!)
Salt and pepper, to taste
Roast the Sweet Potatoes: Preheat oven to 400°F. Toss diced sweet potatoes with salt and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
Cook the Venison: Meanwhile, heat a large skillet over medium heat. Brown the ground venison, breaking it up as it cooks.
Season & Add Spinach: Stir fresh ginger, turmeric, cayenne pepper, salt, and pepper into the venison. Add baby spinach, cooking until just wilted.
Add Coconut Milk: Pour coconut milk into the skillet, stirring thoroughly. Let simmer on low heat for about 10 minutes, allowing flavors to meld together.
Meal Prep Assembly: Divide roasted sweet potatoes evenly into meal prep containers, topping each with the coconut venison mixture.
Calories: 320
Protein: 34g
Carbs: 14g
Fats: 14g
Venison: Lean protein rich in iron, zinc, and B vitamins, essential for sustained energy, immune function, and metabolism support.
Sweet Potatoes: A complex carbohydrate high in fiber, beta-carotene, and antioxidants, providing sustained energy and supporting gut and immune health.
Coconut Milk: A source of healthy fats, particularly medium-chain triglycerides (MCTs), supporting cognitive function, energy production, and satiety.
Spinach: Rich in iron, magnesium, fiber, and antioxidants, promoting digestive health, energy levels, and reducing inflammation.
Turmeric & Ginger: Potent anti-inflammatory spices known for digestive support, improved immune function, and reducing oxidative stress.
Exploring new preparations for venison has truly expanded my culinary horizons and nutritional toolbox. This meal proves that nutrient-dense eating can be both simple and incredibly flavorful. I’m already looking forward to experimenting more in the kitchen!
Kelly | KBalanced
