Tender 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.

Tender Pan-Seared Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Venison with Roasted Root Vegetables

Enjoy a beautifully seared venison steak paired with a medley of roasted root vegetables. The dish offers a hearty yet lean protein punch from venison enhanced by the natural sweetness of carrots and parsnips, all accented with aromatic garlic and herbs.

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NUTRITION

336kcal
Protein
32g
Fat
12.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Venison Steak

1 medium Carrot

1 medium Parsnip

2 tsp Olive Oil

1 clove Garlic, minced

2 sprigs Fresh Rosemary

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and chop the carrot and parsnip into evenly sized chunks. In a bowl, toss with 1 tsp of olive oil, minced garlic, a few leaves of rosemary (torn from the sprigs), salt, and pepper.

  • 3

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

  • 4

    Meanwhile, pat the venison steak dry with paper towels and season generously with salt, pepper, and finely chopped rosemary.

  • 5

    Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the venison steak and sear for 3-4 minutes on each side, or until it reaches your desired level of doneness.

  • 6

    Let the steak rest for a few minutes before slicing.

  • 7

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

Tender 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.

Tender Pan-Seared Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Venison with Roasted Root Vegetables

Enjoy a beautifully seared venison steak paired with a medley of roasted root vegetables. The dish offers a hearty yet lean protein punch from venison enhanced by the natural sweetness of carrots and parsnips, all accented with aromatic garlic and herbs.

NUTRITION

336kcal
Protein
32g
Fat
12.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Venison Steak

1 medium Carrot

1 medium Parsnip

2 tsp Olive Oil

1 clove Garlic, minced

2 sprigs Fresh Rosemary

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and chop the carrot and parsnip into evenly sized chunks. In a bowl, toss with 1 tsp of olive oil, minced garlic, a few leaves of rosemary (torn from the sprigs), salt, and pepper.

  • 3

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

  • 4

    Meanwhile, pat the venison steak dry with paper towels and season generously with salt, pepper, and finely chopped rosemary.

  • 5

    Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the venison steak and sear for 3-4 minutes on each side, or until it reaches your desired level of doneness.

  • 6

    Let the steak rest for a few minutes before slicing.

  • 7

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