Ingredients
Scale
- 1 lb venison loin, trimmed
- 2 cups root vegetables (carrots, parsnips, potatoes), cubed
- 1 cup cremini or button mushrooms, sliced
- 1 cup mushroom gravy
- 1/2 cup beet glaze or pan glaze
- 2 tbsp olive oil
- Fresh thyme for garnish
- Salt and pepper
- Dark rye bread, to serve
Instructions
- Season venison and sear on high heat until browned all over.
- Roast in 375F oven to medium-rare (125-130F); rest 10 minutes.
- Toss vegetables with olive oil, salt, and pepper; roast with venison for 25-30 minutes.
- Heat mushrooms and mushroom gravy; swirl in beet glaze.
- Slice venison, plate with vegetables, drizzle glaze, garnish with thyme; serve with rye bread.
Notes
- For faster prep, use a small roast and pre-cut vegetables.
- To make vegetarian, omit venison and use roasted mushrooms with beet glaze.
- Leftovers reheat gently on low heat.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Method: Searing, Roasting
- Cuisine: Fantasy
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 550 calories
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 120 mg
