Venison with Sauteed Beet Greens

For beef kabobs, use eight ounces boneless beef sirloin steak cut into -inch cubes. Grill, covered, over medium-hot coals (350° to 400°) 5 to 6 minutes on each side or to desired degree of doneness, basting frequently.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 29%
  • Fat: 8.1g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 28.7g
  • Carbohydrate: 16g
  • Fiber: 0.0g
  • Cholesterol: 96mg
  • Iron: 0.0mg
  • Sodium: 267mg
  • Calcium: 0.0mg

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

Preparation

  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 (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.
  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.
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