YOUR SOLIN GENERATED RECIPE
Lean Ground Venison Skillet with Crispy Roasted Vegetables
Savor the rich, lean taste of ground venison paired with a medley of crispy, roasted vegetables. This dish combines the hearty flavors of venison with the freshness of bell pepper, zucchini, and pop of red onion, all elevated with a light drizzle of olive oil. Enjoy a balanced plate that's as nourishing as it is delicious.
INGREDIENTS
6 ounces Lean Ground Venison
1 medium Red Bell Pepper
1 small Zucchini
1/4 cup Red Onion
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 425°F.
In a small bowl, toss the chopped red bell pepper, zucchini (sliced into rounds), and red onion with 1 teaspoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 15-20 minutes, or until they are tender and slightly crispy on the edges, stirring halfway through.
While the vegetables roast, heat a non-stick skillet over medium-high heat and add the Lean Ground Venison. Cook, stirring occasionally, until fully browned and cooked through, about 6-8 minutes. Season with salt, pepper, and any desired herbs.
Once the venison is cooked and the vegetables are roasted to perfection, combine them in the skillet and gently toss to mix the flavors.
Drizzle the remaining 1 teaspoon of olive oil over the skillet for extra richness. Serve immediately and enjoy this hearty, nutrient-packed meal.