Seared Venison with Roasted Sweet Potatoes and Broccoli

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

Seared Venison with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Venison with Roasted Sweet Potatoes and Broccoli

Pan-seared venison loin served with herb-roasted sweet potatoes and charred broccoli florets, finished with a touch of savory garlic.

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NUTRITION

478kcal
Protein
41.3g
Fat
18.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Venison Loin

150 grams Sweet Potato, cubed

100 grams Broccoli Florets

1 tablespoon Avocado Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the avocado oil, salt, and pepper on a large baking sheet.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, pat the venison loin dry with paper towels and season all sides generously with salt, pepper, and optional dried rosemary.

  • 5

    Heat the remaining avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.

  • 6

    Sear the venison for 3-4 minutes per side for medium-rare, adding the minced garlic to the pan during the last minute of cooking.

  • 7

    Remove the venison from the pan and let it rest for 5 minutes before slicing against the grain to maintain juiciness.

  • 8

    Serve the sliced venison alongside the roasted vegetables.

Seared Venison with Roasted Sweet Potatoes and Broccoli

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

Seared Venison with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Venison with Roasted Sweet Potatoes and Broccoli

Pan-seared venison loin served with herb-roasted sweet potatoes and charred broccoli florets, finished with a touch of savory garlic.

NUTRITION

478kcal
Protein
41.3g
Fat
18.3g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Venison Loin

150 grams Sweet Potato, cubed

100 grams Broccoli Florets

1 tablespoon Avocado Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the avocado oil, salt, and pepper on a large baking sheet.

  • 3

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, pat the venison loin dry with paper towels and season all sides generously with salt, pepper, and optional dried rosemary.

  • 5

    Heat the remaining avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.

  • 6

    Sear the venison for 3-4 minutes per side for medium-rare, adding the minced garlic to the pan during the last minute of cooking.

  • 7

    Remove the venison from the pan and let it rest for 5 minutes before slicing against the grain to maintain juiciness.

  • 8

    Serve the sliced venison alongside the roasted vegetables.