Roasted Venison with Beets and Fennel
4 venison chops
1 red beet
1 golden beet
1 bulb fresh fennel
1 granny smith apple
4 oz. white wine
2 oz. butter
1 tbsp salt
1 tbsp pepper
Roast beets in oven at 350 degrees for 45 minutes, cool, then cut off skin and dice.
Season venison with salt and pepper, then grill, or alternatively pan sear then roast in 350 degree oven for about 10 minutes or to desired doneness.
Slice fennel bulb and apple, and pan roast with cooked beets.
Deglaze pan with wine, then add in butter to make sauce.
Pour over finished chops.