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