Pan-Seared Venison Steak 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 Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison Steak with Roasted Root Vegetables

Savor the lean, richly flavored venison steak perfectly pan-seared to lock in its natural juices, paired with a colorful medley of roasted root vegetables coated in a delicate drizzle of olive oil, salt, and pepper. A harmonious blend of hearty and healthy ingredients, this dish offers a gourmet twist with a rustic charm.

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NUTRITION

380kcal
Protein
44.1g
Fat
17.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Steak

1 cup Mixed Root Vegetables (Carrots, Parsnips, Turnips)

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the root vegetables by washing, peeling if desired, and cutting them into uniform pieces. Toss them in a bowl with olive oil, salt, and black pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and lightly caramelized.

  • 4

    While the vegetables roast, season the venison steak on both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the venison steak and sear for about 2-3 minutes per side for medium-rare, or longer depending on your preferred doneness.

  • 6

    Let the steak rest for a few minutes after searing to lock in the juices.

  • 7

    Plate the venison steak alongside a serving of roasted root vegetables and serve immediately.

Pan-Seared Venison Steak 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 Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison Steak with Roasted Root Vegetables

Savor the lean, richly flavored venison steak perfectly pan-seared to lock in its natural juices, paired with a colorful medley of roasted root vegetables coated in a delicate drizzle of olive oil, salt, and pepper. A harmonious blend of hearty and healthy ingredients, this dish offers a gourmet twist with a rustic charm.

NUTRITION

380kcal
Protein
44.1g
Fat
17.2g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Steak

1 cup Mixed Root Vegetables (Carrots, Parsnips, Turnips)

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the root vegetables by washing, peeling if desired, and cutting them into uniform pieces. Toss them in a bowl with olive oil, salt, and black pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and lightly caramelized.

  • 4

    While the vegetables roast, season the venison steak on both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the venison steak and sear for about 2-3 minutes per side for medium-rare, or longer depending on your preferred doneness.

  • 6

    Let the steak rest for a few minutes after searing to lock in the juices.

  • 7

    Plate the venison steak alongside a serving of roasted root vegetables and serve immediately.