YOUR SOLIN GENERATED RECIPE
Pan-Seared Tender Venison with Crispy Roasted Brussels Sprouts
Enjoy a savory plate of pan-seared venison, perfectly seasoned and cooked to a tender medium-rare, paired with crispy roasted Brussels sprouts drizzled with fragrant olive oil. The dish combines rich, lean protein with fresh, caramelized vegetables, creating a beautifully balanced meal that's both hearty and elegant.
INGREDIENTS
6 oz Venison Steak
1.5 cups Brussels Sprouts
1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
Pinch Black Pepper
1/2 tsp Garlic Powder
PREPARATION
Start by patting the venison dry with paper towels. Season both sides with salt, pepper, and garlic powder.
Preheat a skillet over medium-high heat. Once hot, add the venison and sear each side for about 3-4 minutes to achieve a medium-rare finish. Adjust the time if you prefer a different level of doneness.
While the venison is resting, toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper.
Preheat your oven to 425°F. Arrange the Brussels sprouts on a baking sheet in a single layer.
Roast the Brussels sprouts in the oven for 15-20 minutes, stirring halfway through, until they are crispy on the edges and tender inside.
Slice the venison against the grain, plate it alongside the crispy Brussels sprouts, and serve immediately.