Grilled Venison With Scarlet Runners And Fried Leeks

Here game plan when you start to worry and obsess: 1. Name the pressures. You always worry about something. What things tend to hook you?… Anxieties feel endless and infinite – but they're finite and specific. 2. Identify how you express anxiety. How does anxiety show up in your life? 3. Ask yourself, Why am I anxious? Worry always has its inner logic… What do I want, need, crave, expect, demand, and lust after? Or what do I fear either losing or never getting? Identify the specific lust of the flesh. Anxious people “eagerly seek” the gifts more than the Giver. They bank treasure in the wrong place. What is preoccupying me, so that I pursue it with all my heart? 4. Which promise of Jesus [from the Bible] speaks to you most? Grab one promise and work with it. 5. Go to your Father. Talk to Him. Your Father cares about the things you worry about. Your Father knows what you need. Cast your cares upon Him, because He cares for you. 6. Give. Do and say something constructive. Care for someone else. Give to meet human need. In the darkest hole, when life is toughest, there’s always some way to give yourself away.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Grains		Molto02	4	Servings

INGREDIENTS

1 1/2	lb	Boneless venison saddle
1/2	c	Pomace olive oil, plus
4	c	Pomace olive oil, for frying
4		Thyme sprigs
2	T	Freshly-ground black pepper
2		Garlic cloves, thinly sliced
2	c	Cooked scarlet runner beans
1/2		Onion, finely chopped
1/4	c	Virgin olive oil, plus
2	T	Virgin olive oil
1	T	Chopped fresh rosemary
		leaves
1/4	c	Basic Tomato Sauce, see *
		Note
2		Leeks, cleaned and
		Cut 4" long julienne, in
		cold water
1		Beet, roasted in oven
		At 400 degrees for 1 hour
		peeled
		And roughly chopped
2	T	Dijon mustard
6	T	Red wine vinegar

INSTRUCTIONS

Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.  Twenty-four hours in advance, strip the venison of all
connective  tissue and silver skin. In a mixing bowl, stir together 1/2
cup  pomade oil, thyme, pepper and garlic, mixing well. Pour over meat
in  a casserole and let stand in refrigerator overnight or at room
temperature for two hours. Pick through and rinse beans. In an 8- to
10-inch saute pan, cook red onion in 2 tablespoons of virgin olive  oil
until light brown. Add cooked beans, rosemary and Basic Tomato  Sauce.
Bring to a boil and simmer for 10 minutes. Remove from heat,  season
with salt and pepper and let stand. In a tall-edged saucepan,  heat 4
cups pomade oil until just smoking. Drain leeks well on a  towel. Fry
in four lots until crispy and golden brown. Season with  salt and set
aside. In a food processor, combine chopped roasted  beet, Dijon
mustard and red wine vinegar, processing until smooth.  Drizzle in
remaining 1/4 cup virgin olive oil to form emulsion and  process until
creamy, about 30 seconds. Season with salt and pepper  and set aside.
Season venison and cook over hot grill until  medium-rare (about 4 to 5
minutes per inch per side). Reheat beans  and divide among 4 serving
plates. Remove venison from grill and  slice into 1/2-inch slices.
Arrange over bean piles, drizzle 2  tablespoons of beet sauce around
beans, top with fried leeks and  serve. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Grilled Venison With
Scarlet Runners, Fried Leeks And Roasted Beet Vinaigrette".  Recipe
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK  ~ (Show
# MB-5644 broadcast 03-05-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-21-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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