Name: Tender Pan-Seared Venison with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz venison loin; 0.5 cup carrots; 0.5 cup parsnips; 1 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh rosemary; 1 tsp fresh thyme; 1 clove garlic

Tender Pan-Seared Venison with Roasted Root Vegetables

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YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Venison with Roasted Root Vegetables

Pan-seared venison loin paired with caramelized roasted carrots and parsnips, creating a deeply savory and earthy dish that highlights clean, seasonal flavors.

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NUTRITION

Protein

36.2g

Fat

21.8g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz venison loin

0.5 cup carrots

0.5 cup parsnips

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped carrots and parsnips with 0.5 tbsp of olive oil and half of the sea salt and black pepper on a parchment-lined baking sheet.
3
Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.
4
While vegetables roast, pat the venison loin dry and season all sides with the remaining sea salt and black pepper.
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, adding the minced garlic, rosemary, and thyme during the last 2 minutes of cooking to aromaticize the oil.
7
Remove the venison from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
8
Slice the venison against the grain and serve immediately alongside the roasted root vegetables.