- 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
- calories 249
- caloriesfromfat 29 %
- fat 8.1 g
- satfat 1.8 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 28.7 g
- carbohydrate 16 g
- fiber 0.0 g
- cholesterol 96 mg
- iron 0.0 mg
- sodium 267 mg
- calcium 0.0 mg
How to Make It
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.
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.
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.
Drain venison, reserving marinade. Thread venison onto 2 (10-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). 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.
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.
Place greens evenly on serving plates; top each with a venison kabob. Serve with grilled beets.