Grilled Venison with Scarlet Runners and Fried Leek

Name: Grilled Venison with Scarlet Runners and Fried Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb. boneless venison saddle; 1/2 cup pomace olive oil; 4 cups pomace olive oil; 4 sprigs thyme; 2 tbsp. freshly ground black pepper; 2 cloves garlic, thinly sliced; 2 cups cooked scarlet runner beans; 1/2 md. onion, finely chopped; 1/4 cup virgin olive oil; 2 tbsp. virgin olive oil; 1 tbsp. chopped fresh rosemary leaves; 1/4 cup Basic Tomato Sauce (see recipe elsewhere); 2 leeks, cleaned and cut into 4-inch long julienne, in cold water; 1 md. beet, roasted in oven at 400F for 1 hour, peeled, and roughly chopped; 2 tbsp. Dijon mustard; 6 tbsp. red wine vinegar

Servings: persons

1-1/2 lb. boneless venison saddle
1/2 cup pomace olive oil
4 cups pomace olive oil
4 sprigs thyme
2 tbsp. freshly ground black pepper
2 cloves garlic, thinly sliced
2 cups cooked scarlet runner beans
1/2 md. onion, finely chopped
1/4 cup virgin olive oil
2 tbsp. virgin olive oil
1 tbsp. chopped fresh rosemary leaves
1/4 cup Basic Tomato Sauce (see recipe elsewhere)
2 leeks, cleaned and cut into 4-inch long julienne, in cold water
1 md. beet, roasted in oven at 400F for 1 hour, peeled, and roughly chopped
2 tbsp. Dijon mustard
6 tbsp. red wine vinegar

1
Twenty-four hours in advance, strip the venison of all connective tissue and silver skin.
2
In a mixing bowl, stir together 1/2 cup pomade oil, thyme, pepper and garlic, mixing well.
3
Pour over meat in a casserole and let stand in refrigerator overnight or at room temperature for two hours.
4
Pick through and rinse beans.
5
In an 8- to 10-inch saute pan, cook red onion in 2 tbsp.
6
of virgin olive oil until light brown.
7
Add cooked beans, rosemary and Basic Tomato Sauce.
8
Bring to a boil and simmer for 10 minutes.
9
Remove from heat, season with salt and pepper and let stand.
10
In a tall-edged saucepan, heat 4 cups pomade oil until just smoking.
11
Drain leeks well on a towel.
12
Fry in four lots until crispy and golden brown.
13
Season with salt and set aside.
14
In a food processor, combine chopped roasted beet, Dijon mustard and red wine vinegar, processing until smooth.
15
Drizzle in remaining 1/4 cup virgin olive oil to form emulsion and process until creamy, approximately 30 seconds.
16
Season with salt and pepper and set aside.
17
Season venison and cook over hot grill until medium-rare (4 to 5 minutes per inch per side).
18
Reheat beans and divide among 4 serving plates.
19
Remove venison from grill and slice into 1/2-inch slices.
20
Arrange over bean piles, drizzle 2 tbsp.
21
of beet sauce around beans, top with fried leeks and serve.

2769

kcal

Calories

294

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 lb. boneless venison saddle, 1/2 cup pomace olive oil, 4 cups pomace olive oil, 4 sprigs thyme, and more.

Yes, Grilled Venison with Scarlet Runners and Fried Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Venison with Scarlet Runners and Fried Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions