Zesty Harvest Medley
Experience the dynamic blend of tender artichoke, nutrient-packed kale, crunchy cabbage, earthy beetroot, juicy tomato, and succulent venison in this vibrant dish. The flavors mingle to create a zesty explosion that will tantalize your taste buds and satisfy your cravings. Perfect for a hearty meal or an elegant dinner party.
ingredients
- 4 venison steaks (6 oz each)
- 1 large artichoke, trimmed and quartered
- 2 cups kale leaves, chopped
- 2 cups cabbage, thinly sliced
- 2 medium beetroots, peeled and diced
- 4 plum tomatoes, sliced
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Season the venison steaks with salt and pepper. Heat 2 tablespoons of olive oil in an oven-proof skillet over medium-high heat. Sear the steaks for 2 minutes on each side, then transfer the skillet to the preheated oven and cook for an additional 6 minutes for medium-rare.
- 3.
Meanwhile, in a separate large skillet, heat the remaining olive oil over medium heat. Sauté the garlic until fragrant, then add the artichoke, kale, cabbage, and beetroot. Cook, stirring occasionally, for 5 minutes until the vegetables are slightly tender.
- 4.
Add the sliced tomatoes, lemon zest, lemon juice, salt, and pepper to the skillet. Cook for an additional 2 minutes until the tomatoes soften slightly.
- 5.
Place a bed of the vegetable mixture on each plate. Slice the venison steaks against the grain and arrange them on top of the vegetables. Drizzle any remaining pan juices over the dish.
- 6.
Serve hot and enjoy the tantalizing flavors of this zesty harvest medley!
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