Venison With Sauteed Beet Greens Recipe

Name: Venison With Sauteed Beet Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound venison tenderloin, cut into 1 1/4-inch cubes; 2 tablespoons dry red wine; 2 tablespoons canned no-salt-added beef broth, undiluted; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 teaspoon coarsely ground pepper; 1 teaspoon minced garlic; 1 teaspoon olive oil; 3/4 pound fresh beets (including greens); Vegetable cooking spray; 2 teaspoons reduced-calorie margarine; 1/2 teaspoon salt-free lemon-pepper seasoning; 2 teaspoons lemon juice

Servings: persons

1/2 pound venison tenderloin, cut into 1 1/4-inch cubes
2 tablespoons dry red wine
2 tablespoons canned no-salt-added beef broth, undiluted
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon coarsely ground pepper
1 teaspoon minced garlic
1 teaspoon olive oil
3/4 pound fresh beets (including greens)
Vegetable cooking spray
2 teaspoons reduced-calorie margarine
1/2 teaspoon salt-free lemon-pepper seasoning
2 teaspoons lemon juice

1
Place venison in a small heavy-duty, zip-top plastic bag. Combine wine and next 6 ingredients; pour over venison. Seal bag, and shake until meat is well coated. Marinate in refrigerator 2 hours, turning bag occasionally.
2
Trim stems and roots from beets; discard stems and roots, and reserve greens. Peel beets; cut into 1/2-inch-thick slices. Cook beets in boiling water to cover 8 to 10 minutes or until crisp-tender; drain. Remove and discard stems from beet greens. Wash greens thoroughly, and pat dry with paper towels. Shred greens, and set aside.
3
Coat a large piece of heavy-duty aluminum foil with cooking spray. Place beets on one end of foil; top beets with margarine, and sprinkle evenly with lemon-pepper seasoning. Fold end of foil over beets; bring edges together. Fold edges over to seal; pleat and crimp edges of foil to make an airtight seal.
4
Drain venison, reserving marinade. Thread venison onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place beet packet on rack; grill, uncovered, 10 minutes or until packets are puffed and beets are tender. Place kabobs on rack; grill, covered, 4 to 5 minutes on each side or to desired degree of doneness, basting frequently with reserved marinade. Remove beets and kabobs from grill; set aside, and keep warm.
5
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beet greens; saute 6 minutes or until greens are wilted. Stir in lemon juice.
6
Place greens evenly on serving plates; top each with a venison kabob. Serve with grilled beets.

kcal

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Carbs

Fat Carbs

* 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 13 ingredients. The key ingredients include: 1/2 pound venison tenderloin, cut into 1 1/4-inch cubes, 2 tablespoons dry red wine, 2 tablespoons canned no-salt-added beef broth, undiluted, 1 teaspoon chopped fresh rosemary, and more.

Yes, Venison With Sauteed Beet Greens 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!

Venison With Sauteed Beet Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions