Venison Steak with Root Vegetables

• 8 oz venison steak
• 1 cup sweet potatoes, cubed
• 1 cup carrots, chunks
• 1 cup parsnips, chunks
• 2 tbsp olive oil
• 2 tbsp red wine
• Rosemary, thyme, juniper

Instructions

1. 1

   Season venison with herbs and juniper

2. 2

   Roast root vegetables with olive oil at 425°F for 30 minutes

3. 3

   Sear venison in hot pan, 3-4 minutes per side

4. 4

   Deglaze pan with red wine

5. 5

   Rest meat 5 minutes, slice and serve with vegetables