Spring Keto Stew with Venison

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1lb stew meat, venison
2 tbsp. olive oil or butter
1 bulb elephant garlic
1 cup shredded purple cabbage
1 cup sliced celery
1 tsp. salt
1 tsp. pepper
4 cups bone broth
2 cups chopped thin asparagus
2 bay leaves


  1. Peel the elephant garlic and slice into 1/8 inch thin slices.
  2. Slice the cabbage and the celery.
  3. In a large skillet heat the olive oil or butter.
  4. Add in the garlic, celery, bay leaves and cabbage. Sauté until tender,
    about 6 minutes.
  5. Add in the venison, salt and pepper. Stir until the meat is browned.
  6. Transfer everything to a slow cooker.
  7. Add in the bone broth and set to cook on low for 6 hours.
  8. When done, add in the chopped up asparagus and stir well.

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