NUTRITION

SERVINGS

INGREDIENTS

6 oz venison loin

0.5 cup carrots

0.5 cup parsnips

0.5 cup sweet potato

1 tbsp avocado oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and chop the carrots, parsnips, and sweet potato into uniform 1-inch cubes.

• 3

  Toss the vegetables on the baking sheet with half of the avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 25-30 minutes, tossing halfway through, until they are tender and golden brown.

• 5

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

• 6

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the venison in the pan and sear for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F.

• 8

  During the last minute of cooking, add the minced garlic and rosemary to the pan, spooning the flavored oil over the meat.

• 9

  Remove the venison from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain.

• 10

  Serve the sliced venison alongside the roasted root vegetables.