NUTRITION

SERVINGS

INGREDIENTS

6 oz Venison backstrap

0.25 tbsp Ghee

0.25 cup Dry red wine

0.25 cup Beef bone broth

1 medium Shallot

1 clove Garlic

1 sprig Fresh rosemary

1 medium Sweet potato

1 cup Asparagus spears

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potato and trimmed asparagus with olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until the sweet potatoes are tender and the asparagus is lightly charred.

• 4

  Season the venison backstrap generously with sea salt and black pepper on all sides.

• 5

  Heat a cast-iron skillet over medium-high heat and add the ghee.

• 6

  Sear the venison for 3 to 4 minutes per side for medium-rare, adding the rosemary sprig to the pan to infuse the fat.

• 7

  Remove the venison from the pan and let it rest on a cutting board for 5 minutes.

• 8

  In the same skillet, sauté the minced shallot and garlic for 1 minute until fragrant.

• 9

  Pour in the red wine and bone broth, scraping the bottom of the pan to release the browned bits.

• 10

  Simmer the sauce for 3 to 5 minutes until it thickens into a glossy reduction.

• 11

  Slice the venison against the grain and serve immediately with the roasted vegetables and a drizzle of the sauce.