Pan-Seared Venison with Roasted Root Vegetables

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

Pan-Seared Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison with Roasted Root Vegetables

Enjoy the rich flavor of pan-seared venison paired with a colorful medley of roasted root vegetables. This dish combines lean, gamey venison with sweet and earthy notes from carrots, parsnips, and sweet potato, all finished with a drizzle of olive oil for extra richness.

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NUTRITION

418kcal
Protein
32.3g
Fat
19.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 oz Venison Steak

1 Carrot (50g)

1 Parsnip (50g)

1 Sweet Potato (50g)

1 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cut the carrot, parsnip, and sweet potato into uniform bite-sized pieces, aiming for a total of about 150 grams of mixed root vegetables.

  • 3

    Place the vegetables in a bowl, drizzle with half of the olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, until tender and lightly caramelized, stirring once halfway through.

  • 5

    While the vegetables are roasting, pat the venison steak dry with paper towels. Season both sides with a pinch of salt and black pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat. When the oil is hot, add the venison steak. Sear each side for 3-4 minutes, depending on desired doneness, to develop a nicely browned crust while keeping the inside tender.

  • 7

    Let the venison rest for a couple of minutes before slicing.

  • 8

    Plate the sliced venison alongside the roasted root vegetables and serve immediately.

Pan-Seared Venison with Roasted Root Vegetables

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

Pan-Seared Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison with Roasted Root Vegetables

Enjoy the rich flavor of pan-seared venison paired with a colorful medley of roasted root vegetables. This dish combines lean, gamey venison with sweet and earthy notes from carrots, parsnips, and sweet potato, all finished with a drizzle of olive oil for extra richness.

NUTRITION

418kcal
Protein
32.3g
Fat
19.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 oz Venison Steak

1 Carrot (50g)

1 Parsnip (50g)

1 Sweet Potato (50g)

1 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cut the carrot, parsnip, and sweet potato into uniform bite-sized pieces, aiming for a total of about 150 grams of mixed root vegetables.

  • 3

    Place the vegetables in a bowl, drizzle with half of the olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 4

    Spread the vegetables in a single layer on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes, until tender and lightly caramelized, stirring once halfway through.

  • 5

    While the vegetables are roasting, pat the venison steak dry with paper towels. Season both sides with a pinch of salt and black pepper.

  • 6

    Heat the remaining olive oil in a skillet over medium-high heat. When the oil is hot, add the venison steak. Sear each side for 3-4 minutes, depending on desired doneness, to develop a nicely browned crust while keeping the inside tender.

  • 7

    Let the venison rest for a couple of minutes before slicing.

  • 8

    Plate the sliced venison alongside the roasted root vegetables and serve immediately.