Israeli Olive Oil and Real Salt Smoked New Zealand Venison Chops with Yams Gazan

Last week in Las Vegas, I linked up with the powerhouse herself, Alex Gazan.

We trained, filmed, dined out at Amari… and in the final hours of the trip, we did what we do best:
We threw down in the kitchen.

• Smoked New Zealand Venison Chops.
• Drizzled with Israeli Olive Oil from Omer’s grandpa’s farm.
• Sprinkled with Real Salt from Alex’s sponsor shelf.
• Paired with cinnamon-kissed, butter-glazed Yams Gazan.
• And yes — Luna supervised.

Today, I’m sharing the full recipe with you. See below. 

There’s a lot I could say about last week’s Vegas trip...
But I'll keep it short — here’s the punchlist:

1. Alex Gazan is amazing — genuine, funny, keeps it simple, and works REALLY HARD.
2. Justin and Ashley Cotler? Fun, talented, and generous.
3. Brett Piperni is THE MAN.
4. Team Underdog and the whole Camp Rhino setup? A sight to behold.
5. Food brings great people together. Every time.

Want the full story — and the full recipe?

I wrapped it all into a FREE PDF. From the olive oil origin to the cinnamon-glazed yams, it’s all in there.

I’ve never had Israeli Olive Oil before. Have you?

If you have — hit reply and tell me about it. I want to know.

This bottle came straight from Omer’s grandpa’s grove, and let me tell you — you'd be hard-pressed to find a better one.

And hey — today is May 1st.
Can you believe we’ve already cooked through four months of 2025?

If you’ve been thinking about tightening up your diet, resetting your routine, or just trying something new in the kitchen — now is the time.

Have a great day and a great May.

Your Pal,

Paleo Nick