Herb-Crusted Pan Seared Venison Medallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Venison Medallions

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Venison Medallions

Enjoy tender venison medallions crusted in a fragrant blend of fresh herbs and garlic, perfectly pan seared in olive oil for a crispy exterior. Paired with a light bed of quinoa, roasted asparagus, and a refreshing nonfat Greek yogurt tzatziki, this dish is a balanced and satisfying meal that delights the palate and fuels your body.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
41.5g
Fat
9.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Venison Medallions

1 tsp Olive Oil

0.5 tbsp Fresh Rosemary (chopped)

0.5 tbsp Fresh Thyme (chopped)

1 clove Garlic (minced)

1/2 cup Cooked Quinoa

1/2 cup Asparagus

1/4 cup Nonfat Greek Yogurt

1/4 cup Cucumber (diced)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the venison medallions dry and season lightly with salt and pepper, then rub with chopped rosemary, thyme, and minced garlic.

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, add the medallions and sear for about 3-4 minutes on each side until a golden crust forms and the interior reaches your desired doneness.

  • 3

    While the venison cooks, prepare the quinoa according to package instructions if not pre-cooked, ensuring it is warm and fluffy.

  • 4

    Lightly roast or steam the asparagus until tender-crisp, approximately 4-5 minutes.

  • 5

    Combine the Greek yogurt and diced cucumber in a small bowl to create a refreshing tzatziki sauce.

  • 6

    To serve, arrange the quinoa on the plate, top with the herb-crusted venison medallions, and add the asparagus on the side. Drizzle the tzatziki over the venison or serve on the side.

Herb-Crusted Pan Seared Venison Medallions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Venison Medallions

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Venison Medallions

Enjoy tender venison medallions crusted in a fragrant blend of fresh herbs and garlic, perfectly pan seared in olive oil for a crispy exterior. Paired with a light bed of quinoa, roasted asparagus, and a refreshing nonfat Greek yogurt tzatziki, this dish is a balanced and satisfying meal that delights the palate and fuels your body.

NUTRITION

348kcal
Protein
41.5g
Fat
9.5g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Venison Medallions

1 tsp Olive Oil

0.5 tbsp Fresh Rosemary (chopped)

0.5 tbsp Fresh Thyme (chopped)

1 clove Garlic (minced)

1/2 cup Cooked Quinoa

1/2 cup Asparagus

1/4 cup Nonfat Greek Yogurt

1/4 cup Cucumber (diced)

PREPARATION

  • 1

    Pat the venison medallions dry and season lightly with salt and pepper, then rub with chopped rosemary, thyme, and minced garlic.

  • 2

    Heat olive oil in a skillet over medium-high heat. Once hot, add the medallions and sear for about 3-4 minutes on each side until a golden crust forms and the interior reaches your desired doneness.

  • 3

    While the venison cooks, prepare the quinoa according to package instructions if not pre-cooked, ensuring it is warm and fluffy.

  • 4

    Lightly roast or steam the asparagus until tender-crisp, approximately 4-5 minutes.

  • 5

    Combine the Greek yogurt and diced cucumber in a small bowl to create a refreshing tzatziki sauce.

  • 6

    To serve, arrange the quinoa on the plate, top with the herb-crusted venison medallions, and add the asparagus on the side. Drizzle the tzatziki over the venison or serve on the side.