Tender Pan-Seared Venison with Roasted Root Vegetables

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

Tender Pan-Seared Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Venison with Roasted Root Vegetables

Pan-seared venison loin paired with caramelized carrots and parsnips, finished with a fragrant rosemary-infused oil for a savory and grounding meal.

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NUTRITION

470kcal
Protein
39.4g
Fat
22.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6 oz venison loin

1 cup carrots

0.5 cup parsnips

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and slice the carrots and parsnips into uniform rounds, then toss them with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the venison loin dry with paper towels and season all sides evenly with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Place the venison in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the rosemary sprig and minced garlic to the pan during the final 2 minutes of cooking.

  • 7

    Remove the venison from the skillet and transfer to a cutting board to rest for at least 5 minutes.

  • 8

    Slice the venison against the grain and serve alongside the roasted root vegetables, drizzling any remaining herb-infused oil from the pan over the top.

Tender Pan-Seared Venison with Roasted Root Vegetables

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

Tender Pan-Seared Venison with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Venison with Roasted Root Vegetables

Pan-seared venison loin paired with caramelized carrots and parsnips, finished with a fragrant rosemary-infused oil for a savory and grounding meal.

NUTRITION

470kcal
Protein
39.4g
Fat
22.9g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6 oz venison loin

1 cup carrots

0.5 cup parsnips

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Peel and slice the carrots and parsnips into uniform rounds, then toss them with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the venison loin dry with paper towels and season all sides evenly with sea salt and black pepper.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Place the venison in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the rosemary sprig and minced garlic to the pan during the final 2 minutes of cooking.

  • 7

    Remove the venison from the skillet and transfer to a cutting board to rest for at least 5 minutes.

  • 8

    Slice the venison against the grain and serve alongside the roasted root vegetables, drizzling any remaining herb-infused oil from the pan over the top.