Name: Tender Venison and Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz venison loin; 1 cup carrots; 0.5 cup parsnips; 0.25 cup red onion; 1 tbsp olive oil; 1 clove garlic; 1 sprig rosemary; 1 sprig thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Tender Venison and Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Venison and Roasted Root Vegetables

Pan-seared venison medallions paired with oven-roasted carrots and parsnips, finished with a fragrant rosemary-infused oil for a savory and grounding meal.

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NUTRITION

Protein

39.8g

Fat

22.8g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz venison loin

1 cup carrots

0.5 cup parsnips

0.25 cup red onion

1 tbsp olive oil

1 clove garlic

1 sprig rosemary

1 sprig thyme

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch chunks, and slice the red onion into wedges.
3
Toss the vegetables on the baking sheet with 0.5 tablespoon of olive oil and half of the sea salt and black pepper.
4
Roast the vegetables for 25 to 30 minutes, tossing halfway through, until they are tender and caramelized on the edges.
5
While the vegetables roast, season the venison loin with the remaining sea salt and black pepper.
6
Heat the remaining 0.5 tablespoon of olive oil in a cast-iron skillet over medium-high heat.
7
Sear the venison for 3 to 4 minutes per side for medium-rare, adding the smashed garlic clove, rosemary, and thyme to the pan in the last 2 minutes to baste the meat.
8
Remove the venison from the pan and let it rest for 5 minutes before slicing against the grain.
9
Serve the sliced venison alongside the roasted root vegetables, drizzling any remaining pan juices over the top.