Name: Tender Pan-Seared Venison with Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Venison backstrap; 1 tbsp Ghee; 1 cup Cremini mushrooms; 1 medium Shallot; 1 clove Garlic; 2 tbsp Full-fat coconut milk; 0.25 cup Beef bone broth; 1 cup Green beans; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme

Tender Pan-Seared Venison with Creamy Mushroom Sauce

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

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Venison with Creamy Mushroom Sauce

Pan-seared venison medallions served with a velvety mushroom shallot sauce and crisp-tender green beans for a sophisticated, protein-packed dinner.

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NUTRITION

Protein

50.7g

Fat

29.0g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison backstrap

1 tbsp Ghee

1 cup Cremini mushrooms

1 medium Shallot

1 clove Garlic

2 tbsp Full-fat coconut milk

0.25 cup Beef bone broth

1 cup Green beans

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Season the venison backstrap evenly with sea salt and black pepper.
2
Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.
3
Sear the venison for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest.
4
In the same skillet, add the sliced mushrooms and shallots, sautéing until they are golden brown.
5
Stir in the minced garlic and fresh thyme, cooking for 60 seconds until fragrant.
6
Pour in the beef bone broth to deglaze the pan, scraping up any browned bits from the bottom.
7
Whisk in the coconut milk and simmer for 2 minutes until the sauce becomes thick and creamy.
8
Steam the green beans in a separate pot for 4 minutes until crisp-tender.
9
Slice the rested venison against the grain and serve draped in the mushroom sauce with green beans on the side.