Herb-Seared Venison Medallions with Roasted Eggplant and Zucchini

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

Herb-Seared Venison Medallions with Roasted Eggplant and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Seared Venison Medallions with Roasted Eggplant and Zucchini

Pan-seared venison medallions seasoned with fresh rosemary and thyme, served alongside roasted eggplant and zucchini with a drizzle of balsamic for a savory, smoky finish.

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NUTRITION

463kcal
Protein
41.5g
Fat
24.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Venison Loin

1.5 cups Eggplant, cubed

1 medium Zucchini, sliced

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 clove Garlic, minced

1 teaspoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed eggplant and sliced zucchini with half of the olive oil, salt, and pepper, then roast for 20 minutes until tender.

  • 3

    Pat the venison medallions dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 4

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the venison for 3 to 4 minutes per side for medium-rare.

  • 5

    Remove the venison from the pan and let it rest for 5 minutes to ensure the meat stays juicy and tender.

  • 6

    Plate the roasted vegetables alongside the venison medallions and finish with a light drizzle of balsamic vinegar.

Herb-Seared Venison Medallions with Roasted Eggplant and Zucchini

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

Herb-Seared Venison Medallions with Roasted Eggplant and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Seared Venison Medallions with Roasted Eggplant and Zucchini

Pan-seared venison medallions seasoned with fresh rosemary and thyme, served alongside roasted eggplant and zucchini with a drizzle of balsamic for a savory, smoky finish.

NUTRITION

463kcal
Protein
41.5g
Fat
24.9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Venison Loin

1.5 cups Eggplant, cubed

1 medium Zucchini, sliced

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

1 clove Garlic, minced

1 teaspoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed eggplant and sliced zucchini with half of the olive oil, salt, and pepper, then roast for 20 minutes until tender.

  • 3

    Pat the venison medallions dry and season generously with salt, pepper, and the chopped fresh herbs.

  • 4

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the venison for 3 to 4 minutes per side for medium-rare.

  • 5

    Remove the venison from the pan and let it rest for 5 minutes to ensure the meat stays juicy and tender.

  • 6

    Plate the roasted vegetables alongside the venison medallions and finish with a light drizzle of balsamic vinegar.