Venison "Hamburger Helper"

This easy meal is reminiscent of Hamburger Helper - one pan, 30 minutes start to finish, and AIP elimination phase compliant. And so, so good! The perfect comfort food for a fall day.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Alyssa Reaves


  • 2 onions
  • 4 slices bacon
  • 1 large or 2 medium sweet potatoes
  • 1 pound ground venison
  • 6 cups spinach
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/4 cup bone broth or coconut milk *See Notes
  • 1 Tbsp coconut flour or cassava flour


  1. Heat pan over medium heat. 

  2. Peel and thinly slice onions

  3. Begin cooking bacon. While bacon cooks, chop sweet potatoes.

  4. Remove bacon, leaving fat in pan. Cook sweet potatoes in bacon grease until lightly browned and soft.

  5. Push sweet potatoes to sides of pan and add onions. Cook, without moving, until browned and fragrant, 5 minutes. 

  6. Flip onions and continue to cook 2-3 minutes.

  7. Push onions to sides of pan with sweet potatoes and add venison. Break up with wooden spoon or spatula. Cook until no pink remains.

  8. While venison is cooking, roughly cut spinach and crumble or chop bacon.

  9. When venison is cooked through, add sea salt, oregano, garlic and thyme. Stir all together with sweet potatoes and onions.

  10. Push mixture to sides of pan and add 1/4 cup bone broth or coconut milk. Immediately (or else your liquid will evaporate) add flour and make a roux by whisking together. This will thicken quickly. Add an additional 2-3 Tbsp of liquid to thin, then mix roux together with meat mixture. 

  11. Add bacon and stir to combine.

  12. Add spinach. Cover to allow to wilt, 1-2 minutes. Remove lid and mix in spinach. Enjoy!!

Recipe Notes

  1. Even though venison is what I used here, there is no reason you couldn't make this using beef, lamb or even, camel meat! 
  2. To make this coconut free, use bone broth and cassava flour for the roux.