How To Make Seared Venison with Sprout & Apple Slaw
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 pound venison tenderloin, sliced into medallions
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 cups Brussels sprouts, thinly sliced
- 2 Granny Smith apples, julienned
- 1/2 cup dried cranberries
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped toasted walnuts
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
Instructions
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Season the venison medallions with salt and black pepper. Heat the olive oil in a skillet over high heat.
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Sear the venison medallions for about 2-3 minutes per side, until nicely browned on the outside but still pink in the center. Remove from heat and let rest.
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In a large bowl, combine the sliced Brussels sprouts, julienned apples, dried cranberries, chopped parsley, and toasted walnuts.
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In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and honey. Pour the dressing over the slaw and toss to combine.
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Divide the seared venison medallions among four plates. Serve with a generous portion of the sprout and apple slaw.
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 50mg
- Sodium : 150mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 17g
- Protein : 23g
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