YOUR SOLIN GENERATED RECIPE
Lean Venison and Roasted Vegetable Skillet
Savor a hearty skillet where lean venison meets a colorful medley of roasted vegetables. This flavorful dish brings together tender, lean venison and crisp red bell pepper, zucchini, red onion, and juicy cherry tomatoes, all lightly sautéed in olive oil to create a balanced meal that's both nutrient-dense and delicious.
INGREDIENTS
5 ounces Lean Venison
1 medium Red Bell Pepper
1 small Zucchini
1 quarter Red Onion
1/2 cup Cherry Tomatoes
1 tablespoon Olive Oil
PREPARATION
Begin by slicing the lean venison into bite-sized strips.
Wash and dice the red bell pepper, zucchini, and red onion into uniform pieces. Halve the cherry tomatoes.
Heat the olive oil in a large skillet over medium heat.
Add the red onion and sauté for about 2 minutes until it starts to soften.
Introduce the red bell pepper and zucchini to the skillet, stirring occasionally for about 4-5 minutes until they begin to roast.
Add the venison strips and continue to sauté for an additional 4-5 minutes, stirring so that the meat sears and the vegetables are evenly cooked.
Finally, toss in the cherry tomatoes and cook for another 2 minutes until they are warmed through but still retaining their shape.
Season with salt and pepper to taste, and serve hot.