Venison Steaks with Balsamic Glazed Vegetables

Ingredients

• 2 medium Venison steaks
• 200 g Asparagus
• 1 medium Bell pepper (red)
• 1 medium Zucchini
• 3 tablespoons Balsamic vinegar
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 teaspoon Rosemary
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Chop the asparagus, bell pepper, and zucchini into bite-sized pieces.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the vegetables, garlic, rosemary, salt, and pepper. Cook until tender-crisp, about 8-10 minutes.
3. 3Add the balsamic vinegar to the skillet and cook for another 2-3 minutes, or until the vegetables are glazed.
4. 4While the vegetables are cooking, heat the remaining olive oil in a separate skillet over medium-high heat.
5. 5Season the venison steaks with salt and pepper.
6. 6Pan-sear the venison steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness.
7. 7Serve the venison steaks hot, topped with the balsamic-glazed vegetables.

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