NUTRITION

SERVINGS

INGREDIENTS

6 oz Venison loin

0.75 cup Carrots

0.75 cup Parsnips

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Dijon mustard

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet.

• 2

  Peel and chop the carrots and parsnips into uniform bite-sized pieces, then toss them on the baking sheet with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 3

  Roast the root vegetables for 20-25 minutes, tossing halfway through, until they are tender and lightly caramelized.

• 4

  While the vegetables roast, pat the venison loin dry with paper towels and coat all sides evenly with the Dijon mustard.

• 5

  In a small bowl, combine the dried rosemary, dried thyme, garlic powder, and the remaining salt and pepper.

• 6

  Press the herb mixture firmly onto the mustard-coated venison to create an even crust.

• 7

  Heat the remaining 0.5 tbsp of olive oil and the ghee in an oven-safe skillet over medium-high heat until shimmering.

• 8

  Sear the venison loin for 2 minutes per side until a deep golden-brown crust forms on all surfaces.

• 9

  Transfer the skillet to the oven and roast for 5-8 minutes, or until the internal temperature reaches 130°F for medium-rare.

• 10

  Remove the venison from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain and serving with the roasted vegetables.