Spring Venison, Beets and Raspberries

Ingredients:

• 1 lb. venison loin
• 2 large beets
• 1 pint raspberries
• 2 tbsp. olive oil
• 1 tbsp. honey
• 1 tbsp. Dijon mustard
• 1 tbsp. red wine vinegar
• Salt and pepper to taste

Directions:

1. Preheat oven to 350°F (175°C).
2. Peel and dice the beets into small cubes. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread out the beets on a baking sheet and roast them for 20-25 minutes or until tender.
3. While the beets are roasting, season the venison with salt and pepper. Heat one tablespoon of olive oil in a large skillet over high heat. Sear the venison on all sides for about 2 minutes per side or until browned. Reduce heat to medium-low and continue cooking for 5-7 minutes or until the internal temperature of the venison reaches 145°F (63°C) for medium-rare. Remove the venison from the pan and let it rest for 5 minutes.
4. While the venison is resting, mix together honey, Dijon mustard and red wine vinegar to make the dressing.
5. Arrange the roasted beets and raspberries on a plate. Slice the venison into 1/4 inch pieces and lay them over the beets and raspberries. Drizzle the dressing over the top.
6. Serve immediately and enjoy!

Verdict:

This Spring Venison, Beets and Raspberries recipe is a delicious and healthy meal that is perfect for any occasion. The flavors of the venison, beets, and raspberries combine perfectly to create a tasty and unique dish. The dish is also very easy to make and can be prepared in under an hour. Serve with a side of roasted vegetables for a complete meal.

Serving suggestions:

• Pair with a glass of red wine for an extra touch of sophistication.
• Serve with a side of roasted vegetables for a complete meal.
• Keep leftovers in an airtight container in the fridge for up to 3 days.