In this recipe, Mark Cockcroft takes a classic dish and switches it up with venison for an all-around Italian flavor experience. Herbed seasoned striploin, prepared with creamy garlic stewed white beans brings comfort in a bowl.
RECIPE BY MARK COCKCROFT
- 2 lbs Venison Strip Loin or Leg medallions
- 1 cup Venison Bone Broth
- 2 (14.5oz) cans of white beans (Cannelini or Navy work well)
- 4 large cloves garlic, minced
- ½ onion, diced
- 1 celery stick, diced
- 1 carrot, diced
- 1 large sprig rosemary, leaves minced (about 1 Tbsp)
- 1 Tbsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 tsp ground fennel seeds
- ½ tsp crushed red chile flakes (optional)
- 1 tsp fine sea salt, divided plus more as needed
- 4 Tbsp extra virgin olive oil, plus more for drizzling
- Additional Toppings: Flakey sea salt, chopped fresh parsley, and lemon wedges for serving
In a large bowl mix together the rosemary, thyme, ground fennel, chile flakes, a quarter of the minced garlic, ½ tsp salt, black pepper, and 2 Tbsp olive oil. Add the venison and toss to coat thoroughly; set aside to marinate.
Add remaining 3 Tbsp garlic and chopped sage, stir to combine, and sauté for 1 minute. Then add beans, broth, and bay leaf.
Bring to a gentle simmer, then lower heat, cover and cook for 20 minutes, stirring occasionally. Add a splash of more broth or water if the beans look like they are getting a little dry.
Check beans for seasoning, adjust to taste, and remove bay leaf. Spoon beans onto 4 plates or shallow bowls and sprinkle with the parsley.
Cut the venison steaks into thick slices and divide them among each serving on top of the beans. Sprinkle meat with a little flakey sea salt if desired.
Squeeze a lemon wedge over the meat and beans and drizzle with a little extra virgin olive oil.