YOUR SOLIN GENERATED RECIPE
Herb-Crusted Venison Loin with Roasted Root Vegetables
Savor the robust flavors of tender herb-crusted venison loin paired with a medley of roasted root vegetables. Each bite offers a delightful contrast between the lean, richly seasoned venison and the natural sweetness of carrots, parsnips, and sweet potato, all enhanced by aromatic herbs and a drizzle of olive oil.
INGREDIENTS
5 oz Venison Loin
1 medium Carrot
1 medium Parsnip
Half medium Sweet Potato
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the venison loin dry and season generously with salt, pepper, and dried herbs on all sides to create a flavorful crust.
Peel the carrot, parsnip, and sweet potato. Cut them into uniform bite-sized pieces to ensure even roasting.
In a large bowl, toss the root vegetables with olive oil, a pinch of salt, pepper, and a little extra dried herbs for added flavor.
Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
Meanwhile, heat a skillet over medium-high heat. Sear the venison loin for about 2-3 minutes per side until a rich crust forms on the exterior. (Adjust cooking time according to desired doneness; venison is best served medium-rare.)
Allow the venison to rest for a few minutes before slicing.
Plate a serving of roasted vegetables alongside slices of herb-crusted venison loin, and enjoy your balanced, nutrient-dense meal.