| 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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