Porchetta-Seasoned Steaks with Creamy Garlac White Beans

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.

Place a medium saucepan over medium-low heat. Add remaining 2 Tbsp olive oil, onion, celery, and carrot. Season with ½ tsp salt and cook, stirring often, until onion is translucent, but not browned, about 5 minutes.

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.

When the beans have about 10 minutes left place a medium sauté pan over medium heat. Add the venison steaks (they should have enough oil coating them to cook but you can add a splash to the pan if it looks a little dry). Turning every minute or so until richly browned and done do your liking. For medium-rare, about 4 to 5 minutes total. Let rest on a cutting board for 5 minutes.

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.