Venison with Sauteed Beet Greens

Ingredients

• 2 tablespoons no-salt-added beef broth undiluted canned
• 0.8 pound beets fresh (including greens)
• 2 tablespoons cooking wine dry red
• 1 teaspoon rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1 teaspoon garlic minced
• 1 teaspoon coarsely ground pepper 
• 2 teaspoons juice of lemon 
• 0.5 teaspoon lemon-pepper seasoning salt-free
• 2 teaspoons butter reduced-calorie
• 1 teaspoon olive oil 
• 0.5 pound venison tenderloin cut into 1 1/4-inch cubes

Equipment

• frying pan
• paper towels
• grill
• aluminum foil
• ziploc bags
• skewers

Directions

1. Place venison in a small heavy-duty, zip-top plastic bag.
2. 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.
3. 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.
4. Remove and discard stems from beet greens. Wash greens thoroughly, and pat dry with paper towels. Shred greens, and set aside.
5. Coat a large piece of heavy-duty aluminum foil with cooking spray.
6. 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.
7. 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).
8. Place beet packet on rack; grill, uncovered, 10 minutes or until packets are puffed and beets are tender.
9. Place kabobs on rack; grill, covered, 4 to 5 minutes on each side or to desired degree of doneness, basting frequently with reserved marinade.
10. Remove beets and kabobs from grill; set aside, and keep warm.
11. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
12. Add beet greens; saute 6 minutes or until greens are wilted. Stir in lemon juice.
13. Place greens evenly on serving plates; top each with a venison kabob.
14. Serve with grilled beets.