When I was little my Mom would make venison tenderloin in mushroom gravy over rice. It was my absolute Favorite Favorite dinner.
I didn't know when I first tried this... but it is going to turn into my Primalized version of Moms recipe.
1 large head of cauliflower
1 t. extra virgin olive oil
1/4 pound fresh mushrooms sliced
1/3 C. green onions
1 C. chicken broth
In a saucepan containing 1 inch of water, steam whole cauliflower until tender. (about 20 minutes) Meanwhile, in a skillet, steam-saute mushrooms and onions in oil on medium heat until tender. Add chicken broth.
Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Place cauliflower in a large bowl: pour mushroom mixture over it and serve.
Next time I do this I am going to break up the cauliflower so it is like rice. place Venison tenderloin on top and pour the mushroom mixture over the top..... mmmm comfort food.
* The mushrooms would have been nice with a bit of coconut milk or cream in them for a more saucy feel.
Tip: Take a damp paper towel and wipe the mushrooms clean. If you put them under the faucet and wash them they will absorb too much water and not cook correctly.