NUTRITION

SERVINGS

INGREDIENTS

6 oz venison loin

1 medium sweet potato

1 tbsp olive oil

1 cup broccoli florets

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the sweet potato into thin, even matchsticks and toss them in a bowl with 0.5 tbsp of olive oil and 0.25 tsp of sea salt.

• 3

  Spread the sweet potato fries in a single layer on the baking sheet and roast for 20-25 minutes until golden and crisp.

• 4

  While the fries roast, season the venison loin evenly with the remaining 0.25 tsp sea salt, black pepper, garlic powder, and finely chopped fresh rosemary.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the venison in the skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

• 7

  Remove the venison from the pan and let it rest on a cutting board for 5 minutes to keep the juices intact.

• 8

  Steam the broccoli florets for 4-5 minutes until they are tender-crisp and vibrant green.

• 9

  Slice the venison against the grain and serve immediately alongside the crispy fries and steamed broccoli.