Venison and Yuca Roast sounds fancy, but this delicious recipe is probably one of the easiest you will ever make. Venison is a nutritious protein that when prepared properly it can be the best meal you’ve ever had. All it takes is a few key ingredients and patience for this magic to happen.

Before we go any further, always remember that you can always swap the venison with beef! I understand that everyone cannot go hunt a deer. So for simplicity purposes, if you don’t have venison get a beef roast of your preference.

Now, in this Venison and Yuca Roast, you have one key ingredient, Yuca. Similar to a potato, yuca is commonly consumed across South America where people use it in soups and other dishes. When adding to soups, it adds thickness and heartiness. Another name for yuca is cassava.

You can easily find yuca at various grocery stores. You can even find it in the middle of the heart of Appalachia! Some will carry it frozen and already peeled. If you buy it fresh, I recommend watching this video on how to peel it. When picking yuca, make sure it is hard and it has no smell.

Like all of my recipes, such as this one it’s loaded with nutrients! The yuca provides complex carbs alongside with plenty of vitamins. It contains a lot of vitamin C which aids in oxidative stress and eliminating free radicals from your body. On the flipside, the venison provides a hit of protein as well as minerals. One of these is Zinc. This vital mineral is essential for the brain, reproductive, and stomach health among others.

The macros for the Venison and Yuca Roast are the following:

Calories: 240

Fats: 10

Carbs: 13

Protein: 22

The Venison and Yuca Roast packs a punch with the healthy fats, complex carbs, and muscle building protein! I recommend eating it within 4 days for best taste. It is a simple dish with little spices, but the ingredients come together to give it a powerful flavor. Enjoy with cauliflower rice or oven roasted broccoli!

I hope that you enjoy!

Venison and Yuca Roast Ingredients 2 lbs of a Venison Shoulder or Hind end OR Bottom Round Roast or any beef roast of choice

1 whole onion

8 celery stalks

4 carrots

1/2 lb of yucca

1 cup of water or bone broth

Salt and pepper to taste Directions Chop onion and rest of vegetables.

Cut the yuca as shown in this video, be careful!

Place the meat, and vegetables in the slow cooker or crockpot.

Mix the ingredients around.

Cook on low for about 6 and up to 8 hours.

If possible stir around while it is cooking.

Once done, shred with a fork.

Add salt and pepper to your liking.

Enjoy with cauliflower rice or choice oven roasted broccoli!

As Always, Stay Real!