YOUR SOLIN GENERATED RECIPE
Tender Venison with Roasted Root Vegetables
Pan-seared venison loin served with herb-roasted carrots and parsnips, featuring a savory rosemary aroma that fills the kitchen.
INGREDIENTS
6 oz venison loin
1 cup carrots
0.75 cup parsnips
0.75 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp fresh rosemary
1 clove garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Peel and chop the carrots and parsnips into uniform 1-inch pieces to ensure even roasting.
Toss the root vegetables on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and half of the black pepper.
Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and caramelized.
While the vegetables roast, mince the fresh rosemary and garlic, then rub them onto the venison loin along with the remaining salt and pepper.
Heat the remaining 0.25 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Sear the venison for 3-4 minutes per side for a perfect medium-rare finish, then let it rest on a cutting board for 5 minutes.
Slice the venison against the grain and serve alongside the warm, roasted root vegetables.