SOLE challenge: venison stuffed with radish greens
The spring radishes are going crazy, as is everything in my garden. I’ve eaten more greens in the past few weeks than ever before in my life! I’m finding I really like the radish greens…they’re not quite as bitter as some of the others. Who knew?
Because I do so love stuffing meat with various things, I thought I ought to stuff one of our remaining venison flank steaks with some radish greens…meat and greens together, of course! I know I have a winner when Rick actually eats all of the green stuff, something he is doing more regularly since we started growing it. I think this recipe could be repeated with any meat—chicken, beef, pork, duck. Have fun with it and eat your greens!
Recipe: Venison Stuffed with Radish Greens
Summary: Don’t throw out the radish greens; they’re wonderful
- 4 radishes and their greens
- 8 oz mushrooms
- 1 Tbs butter
- 1 lb venison flank steak
- 4 to 6 slices smoked bacon
- Remove the greens from the radish and set the radishes aside. Wash the greens well, dry, and slice into strips.
- Finely dice the radishes, and set aside.
- Clean the mushrooms by gently wiping off the dirt with a damp paper towel. Cut off the stems. Finely dice the mushrooms and set aside.
- Heat sauté pan and melt butter. Add the radishes and sauté until tender, about 4 minutes. Add the mushrooms and sauté for another two minutes. Add the radish greens and continue cooking until the greens are wilted. Remove from the heat and set aside.
- Butterfly the venison, and spread open. Spread a layer of the mushroom/radish mixture over the meat.
- Lay enough strips of bacon out side-by-side to equal the length of the venison.
- Lay the venison over top. Wrap the bacon around the venison, which will keep the radish stuffing secure. Secure the bacon with a toothpick. Repeat with each strip of bacon.
- Heat the grill to high.
- Place the meat on the grill for about 8 minutes, then turn and cook for another 8 minutes. Watch the meat carefully…the bacon dripping may cause the grill to flame. You’ll want to be close by if/when that happens!
- Remove meat and let sit for 5 to 10 minutes. Slice and serve.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Copyright © Susan Rose.