Venison Steak With Sweet Potato and Asparagus

Dinner: 408kcal
37g protein, 10g fat, 42g carbs

200g sweet potato, skin left on
5g organic butter, ghee, or coconut oil
150g venison shoulder steak
(or use low fat vegetarian beef mince)
100g asparagus
1/2 tsp ground cinnamon


1) Bring a saucepan of lightly salted water to a boil. Add the sweet potato and reduce to a gentle simmer.

2) Cook for around 8 minutes, until soft, remove from water and drain. Reserve the water in the saucepan for later.

3) Melt half of the butter, ghee, or oil in a nonstick frying pan or skillet/griddle. Add the steak/mince and cook on both sides. Follow instructions on the steak packet to determine the length of time to cook to achieve rare, medium, or well-done steak.

4) Bring the saucepan of water to the boil again. Reduce to a simmer, add the asparagus and cook for 3-4 minutes until soft, then drain.

5) Cut open the sweet potato and use a fork to mash the insides. Season with salt, pepper, and cinnamon and serve.