Name: Seared Venison Steak with Garlic Roasted Potatoes and Sautéed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Venison Loin; 150 grams Red Potatoes, diced; 150 grams Broccoli Florets; 2 teaspoons Avocado Oil; 2 cloves Garlic, minced; Sea salt and black pepper to taste

Nutrition

Per serving

450 calories

Protein: 39g; 34% of calories
Carbs: 38g; 33% of calories
Fat: 17g; 33% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Toss the diced red potatoes with one teaspoon of avocado oil, half of the minced garlic, salt, and pepper on a baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and crispy.
While potatoes roast, pat the venison steak dry with paper towels and season generously with salt and pepper.
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the venison for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F.
Remove the venison from the skillet and let it rest on a cutting board for at least 5 minutes to retain juices.
In the same skillet, add the broccoli florets and the remaining garlic with a splash of water, covering for 2 minutes to steam-sauté until tender-crisp.
Slice the venison against the grain and serve alongside the roasted potatoes and broccoli.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes