German Paleo Lunch: Grilled Herb-Marinated Venison Steak with Roasted Root Vegetables & Creamy Garlic Mashed Turnips

Allergens

Gluten-free, Dairy-free alternatives can be used for the mashed turnips.

Ingredients

• 2 venison steaks (1.5 inches thick) Fresh rosemary sprigs Fresh thyme sprigs Olive oil Salt and pepper 4 medium carrots, peeled and cut into chunks 3 parsnips, peeled and cut into chunks 2 large turnips, peeled and chopped 4 cloves garlic, minced Unsalted butter Freshly ground black pepper Fresh rosemary leaves for garnish

Instructions

1. Prepare the venison steaks by marinating them with fresh rosemary, thyme, olive oil, salt, and pepper for at least 30 minutes in the refrigerator.
2. Preheat your oven to 400°F (205°C). In a large mixing bowl, toss carrots, parsnips, and turnips with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast in the preheated oven for 25 minutes or until tender and golden brown.
3. While the vegetables are roasting, heat a cast iron skillet over medium high heat. Sear the marinated venison steaks for 3 4 minutes per side, depending on their thickness and desired doneness. Remove from heat and let rest for a few minutes before slicing.
4. In a separate pot, boil the chopped turnips until tender. Drain the water and mash the turnips with butter, garlic, and salt to taste.
5. Plate the roasted vegetables, venison steak slices, and creamy garlic mashed turnips, garnishing with fresh rosemary leaves. Serve immediately.

Chef’s Insight

The combination of herb-marinated venison and root vegetables is a traditional German meal perfect for cold winter days.

Notes

For a more Paleo-friendly side dish, use coconut oil instead of butter for the mashed turnips.