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

Savor the rich flavor of lean venison pan-seared to perfection, paired with a medley of naturally sweet roasted root vegetables. This dish offers a delightful balance of tender meat and caramelized veggies, creating an earthy yet elegant plate that's perfect for a nourishing dinner.

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NUTRITION

351kcal
Protein
33.2g
Fat
12.9g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Venison Steak

1 medium Carrot

1 small Parsnip

1 small Beetroot

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the carrot, parsnip, and beetroot into uniform pieces.

  • 3

    Toss the diced vegetables with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes or until tender and caramelized, stirring halfway through.

  • 5

    While vegetables are roasting, pat the venison steak dry and season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat until very hot, then add the venison and sear for about 3-4 minutes per side for medium-rare (adjust timing to desired doneness).

  • 7

    Let the venison rest for a few minutes after searing.

  • 8

    Plate the rested 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

Savor the rich flavor of lean venison pan-seared to perfection, paired with a medley of naturally sweet roasted root vegetables. This dish offers a delightful balance of tender meat and caramelized veggies, creating an earthy yet elegant plate that's perfect for a nourishing dinner.

NUTRITION

351kcal
Protein
33.2g
Fat
12.9g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Venison Steak

1 medium Carrot

1 small Parsnip

1 small Beetroot

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the carrot, parsnip, and beetroot into uniform pieces.

  • 3

    Toss the diced vegetables with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 25-30 minutes or until tender and caramelized, stirring halfway through.

  • 5

    While vegetables are roasting, pat the venison steak dry and season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat until very hot, then add the venison and sear for about 3-4 minutes per side for medium-rare (adjust timing to desired doneness).

  • 7

    Let the venison rest for a few minutes after searing.

  • 8

    Plate the rested venison alongside the roasted root vegetables, and serve immediately.