YOUR SOLIN GENERATED RECIPE
Seared Venison Steak with Roasted Root Vegetables
Pan-seared venison loin served with a medley of roasted carrots and parsnips, all brought together by the aroma of toasted rosemary.
INGREDIENTS
10.5 ounces Venison Loin
1 cup sliced Carrots
1 cup sliced Parsnips
1 tablespoon Extra Virgin Olive Oil
1 sprig Fresh Rosemary
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel the carrots and parsnips, then slice them into even sticks for consistent roasting.
Toss the vegetables with half of the olive oil, sea salt, and cracked black pepper on the prepared tray.
Roast the root vegetables for 20-25 minutes until they are tender and slightly caramelized.
Pat the venison loin dry and season all sides generously with salt and pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the venison for 3-4 minutes per side for a perfect medium-rare, adding the rosemary to the pan during the last minute of cooking.
Transfer the venison to a cutting board and let it rest for at least 5 minutes to lock in the juices.
Slice the steak against the grain and serve alongside the warm roasted vegetables.