NUTRITION

SERVINGS

INGREDIENTS

6 oz Venison roast

1 cup Purple potatoes

1 tsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash and cube the purple potatoes into 1-inch pieces, then toss them with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 15 minutes while you prepare the venison.

• 4

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

• 5

  Rub the remaining olive oil over the venison roast, then coat it thoroughly with the herb spice mixture.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the venison for 2-3 minutes per side until a golden crust forms.

• 7

  Place the seared venison on the baking sheet with the potatoes and continue roasting for another 10-15 minutes or until the internal temperature reaches 135°F for medium-rare.

• 8

  Remove from the oven and let the roast rest for at least 5-10 minutes before slicing against the grain.