YOUR SOLIN GENERATED RECIPE
Herb-Crusted Venison Loin with Roasted Root Vegetables
Savor the robust flavors of tender, herb-crusted venison loin paired perfectly with a medley of roasted root vegetables. This dish delivers a delightful balance of gamey richness and earthy sweetness, enhanced with aromatic rosemary and thyme, and finished with a drizzle of olive oil for a silky roast.
INGREDIENTS
5 oz Venison Loin
80 g Carrot, chopped
40 g Parsnip, chopped
30 g Turnip, chopped
1 tsp Extra Virgin Olive Oil
Herbs & Spices (Rosemary, Thyme, Garlic Powder, Salt & Pepper)
PREPARATION
Preheat your oven to 400°F.
Pat the venison loin dry and season generously with salt, pepper, rosemary, thyme, and a light sprinkle of garlic powder.
Heat a cast iron skillet over medium-high heat. Sear the venison for about 2 minutes on each side until a crust forms.
In a bowl, combine the chopped carrots, parsnips, and turnips. Drizzle with extra virgin olive oil and add a pinch of salt and pepper.
Place the seared venison and seasoned root vegetables on a baking tray. Roast in the oven for about 10-12 minutes, or until the vegetables are tender and the venison reaches your desired level of doneness.
Remove from the oven and let the venison rest for 5 minutes before slicing.
Plate the sliced venison with a serving of the roasted root vegetables and enjoy your balanced, nutrient-rich meal.