Name: Seared Venison Medallions with Herb-Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Venison Loin Medallions; 1 cup chopped Carrots; 1 cup chopped Parsnips; 0.75 tbsp Extra Virgin Olive Oil; 1 tsp Balsamic Vinegar; Fresh Rosemary and Garlic to taste

Seared Venison Medallions with Herb-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

Seared Venison Medallions with Herb-Roasted Root Vegetables

Tender venison medallions pan-seared to perfection and served with a medley of rosemary-roasted carrots and parsnips, finished with a drizzle of tangy balsamic glaze.

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NUTRITION

Protein

46.1g

Fat

17g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Venison Loin Medallions

1 cup chopped Carrots

1 cup chopped Parsnips

0.75 tbsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

Fresh Rosemary and Garlic to taste

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chopped carrots and parsnips with half of the olive oil, minced garlic, and fresh rosemary.
3
Spread the vegetables in a single layer and roast for 25 minutes until they are tender and caramelized.
4
While the vegetables roast, pat the venison medallions dry with a paper towel and season with salt and pepper.
5
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
6
Sear the venison for 3 to 4 minutes per side for medium-rare, ensuring a deep brown crust forms.
7
Remove the venison from the pan and let it rest for 5 minutes to retain the juices.
8
Plate the medallions alongside the roasted root vegetables and finish with a light drizzle of balsamic vinegar.