YOUR SOLIN GENERATED RECIPE
Tender Pan-Seared Venison with Zesty Avocado
Pan-seared venison medallions served over peppery arugula with a creamy, zesty avocado mash that provides a bright contrast to the savory meat.
INGREDIENTS
6 oz venison backstrap
0.5 tbsp olive oil
0.5 whole avocado
1 tbsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 cup baby arugula
1 tsp fresh cilantro
PREPARATION
Pat the venison backstrap dry with paper towels and season all sides evenly with the sea salt, black pepper, and garlic powder.
Heat the olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat until it begins to shimmer.
Carefully place the venison in the pan and sear for approximately 3 to 4 minutes per side for a medium-rare finish.
While the meat is searing, mash the avocado in a small bowl with the lime juice and chopped cilantro until the texture is smooth and creamy.
Remove the venison from the pan and transfer it to a cutting board to rest for at least 5 minutes to ensure the juices redistribute.
Slice the venison thinly against the grain and serve over a bed of fresh baby arugula, topped with a generous dollop of the zesty avocado mash.