Instructions: Twenty-four hours in advance, strip the venison of all connective tissue and silver skin. In a mixing bowl, stir together 1/2 cup pomade oil, thyme, pepper and garlic, mixing well. Pour over meat in a casserole and let stand in refrigerator overnight or at room temperature for two hours.

Pick through and rinse beans. In an 8- to 10-inch saute pan, cook red onion in 2 tablespoons of virgin olive oil until light brown. Add cooked beans, rosemary and Basic Tomato Sauce. Bring to a boil and simmer for 10 minutes. Remove from heat, season with salt and pepper and let stand.

In a tall-edged saucepan, heat 4 cups pomade oil until just smoking. Drain leeks well on a towel. Fry in four lots until crispy and golden brown. Season with salt and set aside.

In a food processor, combine chopped roasted beet, Dijon mustard and red wine vinegar, processing until smooth. Drizzle in remaining 1/4 cup virgin olive oil to form emulsion and process until creamy, about 30 seconds. Season with salt and pepper and set aside.

Season venison and cook over hot grill until medium-rare (about 4 to 5 minutes per inch per side). Reheat beans and divide among 4 serving plates. Remove venison from grill and slice into 1/2-inch slices. Arrange over bean piles, drizzle 2 tablespoons of beet sauce around beans, top with fried leeks and serve.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Grilled Venison With Scarlet Runners, Fried Leeks And Roasted Beet Vinaigrette".

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