Here is a recipe that Adam invented. It would likely work well with any type of red meat — even tougher cuts, since you braise the meat for a while. He used a loin venison steak.
Beer-braised venison medallions with beet greens & brown rice
Venison – about 1 lb.
Juice of 1 orange (could sub. lemon)
1 med. onion, sliced thinly
1-2 T. butter
1-2 T. olive oil
1 c. beer
1/2 c. beef stock
1 tsp. dried thyme
Salt & pepper to taste
2 bunches beet greens
1 c. brown rice
1. Cut meat into 1 in. cubes. Marinate in orange juice for a good 1/2 hour at least (up to 2 hours).
2. Put the brown rice and 2 c. water in a small pot and cook over med. heat until it reaches a boil. Reduce heat, cover, and simmer until all the water is absorbed. Should be done at relatively the same time, if you start it at the same time that you start cooking the meat.
3. Heat butter and olive oil in a large frying pan or wok over med heat until butter is melted. Add meat with its marinade juices and the onion, and cook until the meat is browned on the outside, about 5 min.
4. Add beer, beef stock, thyme, salt & pepper and bring to a boil. Lower heat and simmer, covered, until most of the liquid is gone, about 30 minutes. Do not stir.
5. Meanwhile, wash the beet greens (sub. any dark leafy green like kale or chard if you like). Put an inch or two of water and 1 tsp. salt in the bottom of a pot, add the greens, and cook over med.-high heat, covered, until greens are completely wilted. About 15-20 minutes total.
To serve, place a small amount of rice on the plate. Top with a spoonful of greens, then meat and some of its juices. Our onions got all caramelized and this was really delicious.