Pan-Seared Venison with Roasted Greens and Fermented Vegetables

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

Pan-Seared Venison with Roasted Greens and Fermented Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison with Roasted Greens and Fermented Vegetables

Pan-seared venison served over savory pumpkin-yogurt puree with crispy roasted kale and tangy sauerkraut, finished with a rich jammy egg.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
45.7g
Fat
18g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Venison Loin

1 Large Egg

2 cups Kale, chopped

2 tsp Olive Oil

1/4 cup Pumpkin Puree

2 tbsp Nonfat Greek Yogurt

1/4 cup Blueberries

1/4 cup Sauerkraut

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the chopped kale with one teaspoon of olive oil and a pinch of salt on a baking sheet.

  • 2

    Roast the kale for 8-10 minutes until the edges are crispy and slightly darkened.

  • 3

    In a small bowl, whisk together the pumpkin puree and Greek yogurt with a pinch of cinnamon and salt, then warm gently in a small saucepan over low heat.

  • 4

    Heat a cast-iron skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 5

    Season the venison loin with salt and pepper, then sear for 3-4 minutes per side for medium-rare; let the meat rest for 5 minutes before slicing.

  • 6

    While the meat rests, soft-boil or poach the egg until the white is set but the yolk remains runny.

  • 7

    In a small pan, simmer the blueberries with a splash of water or balsamic vinegar until they burst and form a light glaze.

  • 8

    To plate, spread the pumpkin-yogurt mixture on the base, top with sliced venison and the jammy egg, and serve alongside the roasted kale, sauerkraut, and berry reduction.

Pan-Seared Venison with Roasted Greens and Fermented Vegetables

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

Pan-Seared Venison with Roasted Greens and Fermented Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison with Roasted Greens and Fermented Vegetables

Pan-seared venison served over savory pumpkin-yogurt puree with crispy roasted kale and tangy sauerkraut, finished with a rich jammy egg.

NUTRITION

417kcal
Protein
45.7g
Fat
18g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Venison Loin

1 Large Egg

2 cups Kale, chopped

2 tsp Olive Oil

1/4 cup Pumpkin Puree

2 tbsp Nonfat Greek Yogurt

1/4 cup Blueberries

1/4 cup Sauerkraut

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the chopped kale with one teaspoon of olive oil and a pinch of salt on a baking sheet.

  • 2

    Roast the kale for 8-10 minutes until the edges are crispy and slightly darkened.

  • 3

    In a small bowl, whisk together the pumpkin puree and Greek yogurt with a pinch of cinnamon and salt, then warm gently in a small saucepan over low heat.

  • 4

    Heat a cast-iron skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 5

    Season the venison loin with salt and pepper, then sear for 3-4 minutes per side for medium-rare; let the meat rest for 5 minutes before slicing.

  • 6

    While the meat rests, soft-boil or poach the egg until the white is set but the yolk remains runny.

  • 7

    In a small pan, simmer the blueberries with a splash of water or balsamic vinegar until they burst and form a light glaze.

  • 8

    To plate, spread the pumpkin-yogurt mixture on the base, top with sliced venison and the jammy egg, and serve alongside the roasted kale, sauerkraut, and berry reduction.