Venison with Sauteed Beet Greens

Name: Venison with Sauteed Beet Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps canned no-salt-added beef broth, undiluted; 340 grams fresh beets (including greens); 2 Tbsps dry red wine; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 teaspoon minced garlic; 1 teaspoon coarsely ground pepper; 2 teaspoons lemon juice; 1 teaspoons salt-free lemon-pepper seasoning; 2 teaspoons reduced-calorie margarine; 1 teaspoon olive oil; 227 grams venison tenderloin, cut into 1 1/4-inch cubes

Venison with Sauteed Beet Greens might be just the main course you are searching for. One serving contains 285 calories, 29g of protein, and 9g of fat. This recipe serves 2. Head to the store and pick up margarine, venison tenderloin, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place venison in a small heavy-duty, zip-top plastic bag.

Ingredients you will need

Venison

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Venison

Shake

Meat

Wine

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.

Ingredients you will need

Greens

Beet

Water

Remove and discard stems from beet greens. Wash greens thoroughly, and pat dry with paper towels. Shred greens, and set aside.

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Beet Greens

Greens

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Paper Towels

Coat a large piece of heavy-duty aluminum foil with cooking spray.

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Cooking Spray

Equipment you will use

Aluminum Foil

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.

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Lemon Pepper

Margarine

Beet

Equipment you will use

Aluminum Foil

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).

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Cooking Spray

Marinade

Venison

Equipment you will use

Skewers