Venison and Butter beans

Venison and beans are among my favorite meals on a chilly winter day.

Want more deer meat recipes? Check out my collections of recipes for ground venison, venison slow cooker recipes, and venison stew.

The butter bean puree is a homey side dish that gives you a mashed-potato vibe, but without all the heaviness. The smoked bacon fat, garlic, and onions play well with the earthy beans. Here, I use frozen beans because they’re widely available, but feel free to use fresh or canned beans. Cannellini beans work very well with the recipe, too.

Cook’s Notes:

• I use a glaze I like for grilled venison from time to time. It’s a little bit sweet and tangy. So if that’s not your thing, feel free to omit or use another glaze.
• The butter bean puree can be made up to 1 day ahead.
• The deer meat can be marinated up to 6 hours in the fridge. Just let them sit at room temperature for about 30 minutes to an hour before cooking.

More Venison Recipes

• Venison Summer Sausage
• Slow Cooker Venison Neck Roast
• Grilled Venison Steak
• Grilled Venison Tenderloin

Lastly, if you try this venison and beans recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.

Venison and Butter Beans

Author: Larry White

Venison is seared to a perfect internal temperature, then sliced and served over butter bean puree with crispy bacon and a delicious glaze.

5 from 1 vote

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Servings: 3 People

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Course: Dinner,Main Course

Cuisine: American

Ingredients 

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For the Venison

• ▢ 2 pounds boneless venison (heart, loin or round steaks)
• ▢ 1/4 cup olive oil
• ▢ 1 tablespoon honey
• ▢ 2 tablespoon red wine vinegar
• ▢ 2 teaspoon ground juniper berries
• ▢ 2 tablespoons chopped rosemary
• ▢ 2 garlic cloves, chopped
• ▢ 1 teaspoon ground black pepper
• ▢ kosher salt

For the Glaze

• ▢ 2 tablespoons red wine vinegar
• ▢ 2 tablespoons honey
• ▢ 1/2 teaspoon pumpkin seed oil

For the Butter Bean Puree

• ▢ 4 pieces raw smoked bacon, cut into 1 inch pieces
• ▢ 1 garlic clove, chopped
• ▢ 1/4 cup onion, chopped
• ▢ 2 cups frozen butter beans
• ▢ 1 1/2 cups chicken stock or vegetable stock
• ▢ 1 cup milk
• ▢ 1 tablespoon butter
• ▢ salt and pepper to taste

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Instructions

Marinate the Venison

• In a bowl, combine all of the ingredients for the venison. Stir thoroughly to combine. Add the venison and toss until they are fully coated. Cover and set aside while you make the beans and pre-heat the grill over high heat.

Cook the Beans

• In a pot over medium low heat, add the bacon and cook until the fat has rendered and the bacon is crispy. Remove the bacon from the pot and set aside while reserving about 1 tablespoon of the bacon fat in the pot. Add the garlic and onion. Cook while stirring often until the onions start to soften, about 4 minutes.
• Add the beans, stock and milk. Turn the heat to medium -high and bring to a slow simmer;adjust the heat as needed. Cook the beans for about 20 minutes or until tender.
• Drain the beans while reserving the cooking liquid. Add the butter beans, onion, garlic, and butter to a blender or food processor.
• Add about 1 cup of the cooking liquid. Start pureeing the beans, and with the motor running, add more cooking liquid as needed to achieve a smooth texture. Season with salt and pepper to taste. Cover to keep warm while you grill venison.

Make the Glaze & Grill the Venison

• MIX THE GLAZE AND GRILL THE VENISON: In a small bowl, add the ingredients for the glaze and stir until combined.
• Over high heat, grill the meat for about 2 minutes on one side. Glaze the meat and turn it over. Glaze the cooked side while the other side is cooking. Cook until you reach your desired internal temperature.

  Pull the meat from the grill and slather it with a little more glaze.

NOTES

• Don’t marinate too long. A short marinade while you make the beans is enough, but you can hold them in the refrigerator for up to 6 hours if needed. Let them sit out 30 minutes to 1 hour before grilling.
• Cook the beans until tender. Simmer the butter beans in the milk and stock until soft, then blend with the onion, garlic, butter, and enough cooking liquid to make a smooth puree.
• Keep the grill very hot. Grill the venison over high heat for about 2 minutes on the first side, glaze, flip, glaze again, and cook about 2 minutes more.
• Do not cook past medium. Pull the meat at around 135 F if you are using a thermometer. 
• Slice across the grain. Let them come off the grill, add a little more glaze, then slice about 1/4 inch thick before serving over the puree.
• Make the puree ahead. The butter bean puree can be made up to 1 day ahead and reheated gently before serving.

Nutrition

Calories: 1014kcal | Carbohydrates: 57g | Protein: 89g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 300mg | Sodium: 588mg | Potassium: 1977mg | Fiber: 10g | Sugar: 27g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 174mg | Iron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!