Name: Pan-Seared Venison Steak Platter with Roasted Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Venison steak; 0.75 medium Potato; 1 cup Carrots; 0.75 tbsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried rosemary

Pan-Seared Venison Steak Platter with Roasted Carrots

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Venison Steak Platter with Roasted Carrots

Tender venison steak pan-seared to juicy perfection, served on a platter with crispy roasted potatoes and caramelized carrots for a rustic, savory finish.

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NUTRITION

Protein

42.6g

Fat

14.0g

Carbs

36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison steak

0.75 medium Potato

1 cup Carrots

0.75 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried rosemary

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Wash and chop the potato and carrots into bite-sized cubes and rounds.
3
Toss the chopped vegetables on a baking sheet with half of the olive oil, a pinch of sea salt, and a pinch of black pepper.
4
Roast the vegetables for 20-25 minutes, flipping halfway through, until the potatoes are crispy and the carrots are tender.
5
While vegetables roast, pat the venison steak dry with a paper towel and season both sides with the garlic powder, dried rosemary, and the remaining salt and pepper.
6
Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
7
Place the venison in the skillet and sear for 3-4 minutes per side for a perfect medium-rare, or until it reaches your desired doneness.
8
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.
9
Arrange the sliced venison and roasted vegetables on a large platter and serve immediately.