The Paleo Diet for Athletes (36 page)

2 whole cloves

2 teaspoons garlic powder

1 tablespoon flaxseed oil

1 tablespoon lemon juice

1 cup thinly sliced celery

1 cup chopped red onion

1 cup diced tomatoes

½ teaspoon rosemary

½ teaspoon thyme

Put the beef heart in a large pot filled with cold water and add the white onion, peppercorns, cloves, and garlic powder. Bring to a rolling boil, then reduce the heat, cover, and cook until the beef heart is fork-tender. Cool, then cut off the surface covering of the heart and slice it into cubes. Mix together the remaining ingredients and ladle over the beef cubes prior to serving.

Serves 2

Beef Liver in Lime Sauce

1 pound beef liver, sliced
³
⁄
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” thick

1 clove garlic, slivered

½ teaspoon cumin

Freshly ground black pepper

2 tablespoons salt-free tomato sauce

2 tablespoons olive oil

2 tablespoons lime juice

1½ tablespoons pecan nut flour

2 tablespoons water

Broil the liver on both sides until lightly browned but not fully cooked. Cut into 1″ squares. Place the liver, garlic, cumin, and pepper to taste in a shallow skillet over low heat. Add the tomato sauce and oil and cover with water. Bring to a boil and simmer. In a bowl, mix the lime juice, nut flour, and water until the mixture is the texture of soft custard. Pour into the center of a pan and stir until smooth. Fold into the cooking liver and simmer 5 minutes longer. Serve hot over steamed fresh vegetables.

Serves 4 to 6

Hungarian Chicken Livers with Mushrooms

1 onion, finely chopped

1 green pepper, finely chopped

7 tablespoons olive oil

½ pound mushrooms, sliced

1½ pounds chicken livers, cut into bite-size pieces

1 tablespoon paprika

1 tablespoon nut flour

½ cup chicken stock

Freshly ground black pepper

4 tablespoons dry red wine

3 tablespoons finely chopped parsley

In a large skillet, cook the onion and green pepper in 5 tablespoons of the oil for 3 to 5 minutes or until soft, stirring frequently. Add the mushrooms and cook for 3 to 5 minutes longer. Put in a bowl and add the remaining 2 tablespoons of oil. Add the chicken livers to the skillet and cook for 5 minutes. Return the vegetables to the skillet. Add the paprika and nut flour and stir until the liver and vegetables are evenly coated. Add the stock and simmer until the livers are cooked to the desired state. Season with pepper and reduce the heat. Pour in the wine and reheat, but do not boil. Serve the chicken livers garnished with parsley.

Serves 6

Rocky Mountain Oysters

2 pounds beef testicles

2 bay leaves

1 tablespoon basil

Freshly ground black pepper

1 cup nut flour

Garlic powder

Turmeric

1 cup red wine

Ground red pepper

Olive oil

With a sharp knife, cut and remove the sturdy membrane that covers each testicle and discard. Place the testicles in a large pot filled with water and add the bay leaves and basil. Bring to a slow boil and simmer until done. Let cool and slice each testicle into “-thick ovals. Sprinkle with black pepper to taste. Mix the nut flour, garlic powder, and turmeric to taste in a bowl. In a separate bowl, season the wine with red pepper to taste. Roll each slice in the dry mixture, then dip into the seasoned wine. Sauté in olive oil until slightly browned or tender. Drain on paper towels.

Serves 4 to 6

GAME MEATS

Rooke’s Roast Venison

2 yellow onions, sliced

3 carrots, sliced diagonally

1 rib celery, finely chopped

¼ cup olive oil

3 cups red wine

½ cup lemon juice

¼ cup Grand Marnier

1 quart water

1 branch fresh thyme

1 bay leaf

2 tablespoons black peppercorns

5 pounds venison roast

2 cups beef stock

3 tablespoons flaxseed oil

Freshly ground black pepper

In a medium-size pot, cook the onions, carrots, and celery in the olive oil about 5 minutes, until soft, stirring frequently. Add the wine, lemon juice, Grand Marnier, water, thyme, bay leaf, and peppercorns. Bring to a boil and simmer for 20 minutes. Cool, then pour over the venison and refrigerate for 1 to 2 days, stirring occasionally. Remove the venison from the marinade 2 hours prior to cooking. Preheat the oven to 450°F. Place the venison in a roasting pan and roast for 10 minutes, then reduce the heat to 350°F and roast for ½ to 2 hours longer, until done. In the meantime, bring the marinade to a boil over medium heat and reduce to 2 cups, about 45 minutes. Add the stock and simmer to reduce the marinade until it starts to thicken, about 12 minutes. Turn off the heat, cool the marinade to lukewarm, pour in the flaxseed oil, and season to taste with ground pepper. Discard the bay leaf. Cool the venison, slice into serving portions, and cover with the sauce.

Serves 5 or more

Moose Rump Roast

5 to 6 pounds moose rump roast Olive oil

1 teaspoon garlic powder

Freshly ground black pepper

1 large onion, sliced

2 tablespoons lemon juice

2 tablespoons lime juice

½ cup red Zinfandel wine

1 cup water

Cumin

Preheat the oven to 325°F. Rub the roast completely with oil. Sprinkle on the garlic powder and pepper to taste. Put the onion into the bottom of a roasting pan. Pour 1 tablespoon each of the lemon and lime juices over the onions. Place the roast on the onion slices. Pour the rest of the juices over the meat. Add the wine and water. Cover the pan tightly with foil and bake for 3½ to 4 hours, adding more water as necessary to keep moist. Add cumin and more pepper to taste.

Serves 8 to 10

Buffalo Steaks with Mushroom Sauce

1½ pounds buffalo steak

3 tablespoons freshly chopped thyme

¼ teaspoon garlic powder

Freshly ground black pepper

2 teaspoons + 4 tablespoons olive oil

2 shallots, chopped

½ pound fresh mushrooms, sliced

1½ cups red wine

1 cup beef stock

1 tablespoon chopped parsley

1 tablespoon chives

1 tablespoon flaxseed oil

Cut the steak into 4 pieces and cover with the thyme, garlic powder, and pepper. Cook on both sides in 2 teaspoons of the olive oil for 2 to 3 minutes, or until the centers are still pink, stirring frequently. Remove to a platter and keep warm. Cook the shallots and mushrooms in the remaining 4 tablespoons olive oil, turning frequently. Add the wine and cook to reduce until only about one-fourth is left. Add the stock and reduce until about one-half is left. Season with more pepper to taste and cool. Add the parsley, chives, and flaxseed oil. Pour over the steaks before serving.

Serves 2 to 3

Tarragon Rabbit

4 rabbit legs (boned)

1 tablespoon olive oil

1 cup dry sherry

1 tablespoon tomato puree

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons dried tarragon

Freshly ground black pepper

In a large pan, cook the rabbit slowly in the oil, stirring frequently, but do not brown. Add the sherry, tomato puree, and garlic and onion powders. Stir in 1 tablespoon of the tarragon and season to taste with pepper. Cover and simmer gently for 30 to 40 minutes. Just before serving, turn off the heat and stir in the remaining tablespoon of tarragon.

Serves 4

Barbecued Ostrich Medallions

8 ounces Cabernet Sauvignon wine

1 red onion, finely chopped

1 Jerusalem artichoke, finely chopped

1 green onion, finely chopped

1 rib celery, finely chopped

2 tablespoons fresh or frozen (thawed) mashed blueberries

2 stems fresh thyme

2 stems fresh basil

Juice and chopped rind of 1 lemon

Juice and chopped rind of 1 lime

1 pound ostrich medallions

Combine all the ingredients except the ostrich into a marinade in a large bowl. Add the ostrich and refrigerate for 12 hours. Remove the medallions and save the marinade. Grill the meat until it is cooked to taste. Reduce the marinade until it turns into a thick sauce. Pour over the ostrich.

Serves 4

Seafood

SHELLFISH

Peloponnesian Shrimp

1 teaspoon garlic, finely chopped

2 tablespoons olive oil

2 cups tomatoes, diced

½ cup dry white wine

¼ cup fresh basil, chopped

1 teaspoon dried oregano

Freshly ground black pepper

1½ pounds shrimp, peeled and deveined

¹
⁄
₈
teaspoon ground red pepper

Briefly cook the garlic in 1 tablespoon of the oil, stirring frequently. Add the tomatoes and cook for about a minute. Add the wine, basil, oregano, and black pepper to taste. Cook over moderate heat for 8 to 10 minutes. Heat the remaining 1 tablespoon of oil in a large skillet and add the shrimp. Cook rapidly, 1 to 2 minutes, or until the shrimp turn pink. Dust with the red pepper. Pour the tomato sauce over the shrimp.