Herb-Infused Venison

Herb-Infused Venison is a flavorful and aromatic dish that captures the essence of traditional Paleo Indian cuisine. Marinated in fresh herbs and spices, this tender venison is perfect for a hearty supper.

Ingredients

• Venison steaks - 400 grams
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 2 sprigs, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Sweet potatoes - 2 medium, cubed
• Brussels sprouts - 200 grams, halved
• Water - 1 liter

Steps

1. In a mixing bowl, combine chopped rosemary, thyme, minced garlic, olive oil, lemon juice, salt, and black pepper to create a marinade.
2. Add the venison steaks to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.
3. While the venison is marinating, prepare the sweet potatoes and Brussels sprouts. Boil the sweet potatoes in salted water for 15-20 minutes until tender. Drain and set aside.
4. In a separate pot, steam the Brussels sprouts for about 7-10 minutes until tender but still crisp. Set aside.
5. Preheat a grill or skillet over medium-high heat. Remove the venison from the marinade, allowing excess marinade to drip off.
6. Cook the venison steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.
7. Once cooked, let the venison rest for 5 minutes before slicing.
8. Serve the sliced venison alongside the boiled sweet potatoes and steamed Brussels sprouts.

Nutrition

• Calories: 480
• Protein: 40 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 90 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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