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 a beautifully balanced dish featuring tender, pan-seared venison paired with a medley of roasted root vegetables. The venison is perfectly browned and seasoned with fresh rosemary, while the carrots, parsnip, and red onion provide a naturally sweet and earthy counterpoint, all brought together with a light drizzle of olive oil for richness.

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NUTRITION

417kcal
Protein
47.1g
Fat
11.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison (170g)

1 medium Carrot (61g)

1 medium Parsnip (98g)

1/4 medium Red Onion (30g)

1 tsp Olive Oil (5g)

1 tsp Fresh Rosemary, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and chop the carrot, parsnip, and red onion into evenly sized chunks.

  • 3

    Toss the chopped vegetables with olive oil, fresh rosemary, salt, and pepper, ensuring an even coating.

  • 4

    Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 5

    While the vegetables roast, season the venison generously with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the venison and sear for about 3-4 minutes per side until a nice crust forms and the interior reaches your preferred level of doneness.

  • 7

    Remove the venison from the skillet and let it rest for a few minutes to allow juices to redistribute.

  • 8

    Plate the seared venison alongside a generous portion of 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 a beautifully balanced dish featuring tender, pan-seared venison paired with a medley of roasted root vegetables. The venison is perfectly browned and seasoned with fresh rosemary, while the carrots, parsnip, and red onion provide a naturally sweet and earthy counterpoint, all brought together with a light drizzle of olive oil for richness.

NUTRITION

417kcal
Protein
47.1g
Fat
11.9g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison (170g)

1 medium Carrot (61g)

1 medium Parsnip (98g)

1/4 medium Red Onion (30g)

1 tsp Olive Oil (5g)

1 tsp Fresh Rosemary, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and chop the carrot, parsnip, and red onion into evenly sized chunks.

  • 3

    Toss the chopped vegetables with olive oil, fresh rosemary, salt, and pepper, ensuring an even coating.

  • 4

    Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 5

    While the vegetables roast, season the venison generously with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the venison and sear for about 3-4 minutes per side until a nice crust forms and the interior reaches your preferred level of doneness.

  • 7

    Remove the venison from the skillet and let it rest for a few minutes to allow juices to redistribute.

  • 8

    Plate the seared venison alongside a generous portion of roasted root vegetables, and serve immediately.