Recipe - Grilled Venison With Scarlet Runners And Fried Leeks

1 One half pound Boneless venison saddle
One half cup Pomace olive oil; plus
4 cup Pomace olive oil; for frying
4 Thyme sprigs
2 tablespoon Freshlyground black pepper
2 Garlic cloves; thinly cut or sliced up
2 cup Cooked scarlet runner beans
One half md Onion; finely chopped
One fourth cup Virgin olive oil; plus
2 tablespoon Virgin olive oil
1 tablespoon Chopped fresh rosemary
leaves
One fourth cup Basic Tomato Sauce; see *
Note
2 Leeks; cleaned, and
Cut 4" long julienne; in
cold water
1 md Beet; roasted in oven
At 400 degrees for 1 hour;
peeled,
And roughly chopped
2 tablespoon Dijon mustard
6 tablespoon Red wine vinegar

* Note: See the "Basic Tomato Sauce" recipe which is included in this
collection.

Twentyfour hours in advance, strip the venison of all connective tissue
and silver skin. In a mixing bowl, stir together One half 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 10inch 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
talledged 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 One fourth 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 mediumrare (about 4 to 5 minutes per
inch per side). Reheat beans and divide among 4 serving plates. Remove
venison from grill and slice into 1/2inch slices. Arrange over bean piles,
drizzle 2 tablespoons of beet sauce around beans, top with fried leeks and
serve. This recipe yields 4