Name: Herb-Crusted Venison with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Venison Loin; 1 medium Carrot; 1 medium Parsnip; 1/2 cup cubed Turnip; 1 tsp Olive Oil; 1 tbsp Herb Blend (Rosemary, Thyme, Parsley); Salt & Pepper to taste

Herb-Crusted Venison with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison with Roasted Root Vegetables

Savor the rich, lean flavors of venison accented by a fragrant herb crust, perfectly paired with a medley of roasted root vegetables. This dish offers a delightful balance of savory meat and naturally sweet, tender veggies, making each bite both hearty and healthy.

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NUTRITION

Protein

38.1g

Fat

11.1g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison Loin

1 medium Carrot

1 medium Parsnip

1/2 cup cubed Turnip

1 tsp Olive Oil

1 tbsp Herb Blend (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
Pat the venison dry with paper towels. Season with salt, pepper, and the herb blend, pressing lightly to adhere the herbs to the meat.
3
Peel the carrot and parsnip, then cut them into uniform sticks. Cube the turnip.
4
In a mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, and a pinch of the herb blend.
5
Place the seasoned venison in the center of a baking tray and arrange the vegetables around it.
6
Roast in the preheated oven for about 15-18 minutes or until the venison reaches your desired level of doneness and the vegetables are tender with a slight caramelization.
7
Remove from the oven, let the venison rest for a few minutes before slicing, and serve alongside the roasted root vegetables.