Herb-Crusted Skillet Venison with Roasted Root Vegetables

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

Herb-Crusted Skillet Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Skillet Venison with Roasted Root Vegetables

Savor the rustic flavors of venison medallions seared to perfection with an herby crust, accompanied by a medley of roasted root vegetables. This dish combines lean protein and vibrant, earthy vegetables for a balanced and satisfying meal.

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NUTRITION

287kcal
Protein
37.2g
Fat
8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Medallions

1 medium Carrot

1 small Parsnip

1/2 Turnip

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the venison medallions dry and season generously with salt, pepper, and finely chopped rosemary and thyme.

  • 2

    Heat a skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Sear the venison medallions for about 2-3 minutes per side until a golden crust forms, then remove from the skillet and set aside.

  • 4

    Preheat the oven to 400°F.

  • 5

    Peel (if desired) and chop the carrot, parsnip, and turnip into evenly sized pieces.

  • 6

    In a bowl, toss the chopped vegetables with the remaining olive oil, a pinch of salt, pepper, and additional chopped herbs if desired.

  • 7

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 8

    Plate the seared venison medallions alongside the roasted root vegetables and serve immediately.

Herb-Crusted Skillet Venison with Roasted Root Vegetables

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

Herb-Crusted Skillet Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Skillet Venison with Roasted Root Vegetables

Savor the rustic flavors of venison medallions seared to perfection with an herby crust, accompanied by a medley of roasted root vegetables. This dish combines lean protein and vibrant, earthy vegetables for a balanced and satisfying meal.

NUTRITION

287kcal
Protein
37.2g
Fat
8g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Medallions

1 medium Carrot

1 small Parsnip

1/2 Turnip

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the venison medallions dry and season generously with salt, pepper, and finely chopped rosemary and thyme.

  • 2

    Heat a skillet over medium-high heat and add 1 teaspoon of olive oil.

  • 3

    Sear the venison medallions for about 2-3 minutes per side until a golden crust forms, then remove from the skillet and set aside.

  • 4

    Preheat the oven to 400°F.

  • 5

    Peel (if desired) and chop the carrot, parsnip, and turnip into evenly sized pieces.

  • 6

    In a bowl, toss the chopped vegetables with the remaining olive oil, a pinch of salt, pepper, and additional chopped herbs if desired.

  • 7

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 8

    Plate the seared venison medallions alongside the roasted root vegetables and serve immediately.