Grits and Venison Grillades
This is one of those meals that sticks to your ribs, is easy to master, and gives you another way to use some of your prime cuts. Pork is traditionally used for this here in Cajun country and is served over grits but it wouldn’t hurt my feelings if you served it over rice or even mashed potatoes. This just may be the original comfort food. It pairs well with wine or beer, depending on your mood. You may also want to keep a piece of French bread handy to mop up what is left on your plate.
Ingredients:
Grits prepared according to the package
1 lb of prime venison cut into cubes (for this recipe, backstrap was used)
1 onion (chopped finely)
1 bell pepper (chopped finely)
2 tbs cooking oil
1 tbs of flour mixed into warm water until completely dissolved
Your preferred seasoning (I like Tony Chacere’s original seasoning)
Vinegar (enough to cover your meat in a tall glass jar)
Preparation:
- Cube the backstrap into one inch pieces.
- Then put the cubes into a tall glass, cover the meat with white vinegar, and place into the refrigerator. This will help tenderize the meat. You will want to do this the night before you cook the dish.
- Drain the meat and dry with a paper towel.
- Season the meat to your specific taste.
- Brown the meat on all sides in cooking oil (I like to use a cast iron dutch oven for this dish.)
- Add onions and bell peppers and cook until translucent (8 to 10 minutes).
- Cover with water and let simmer for an hour. At this point, you will want to start on your grits, rice, or potatoes.
- Thicken by stirring in a tablespoon of flour.
- Season to taste
- Serve over your preferred starch and garnish with onion tops or parsley.
Serves 2 hungry hunters
Bon Appetite!
wouldn’t you prefer a little beef if not venison stock in place of the water in step 7? Do you prefer water over stock? Happy to see this new blog, love the dishes you create and the way you present them.
I would absolutely prefer game stock over beef stock over water. Unfortunately, not everyone has it handy. I normally do a large venison stock every year, freeze it in ice cube trays, then store them in large zipper bags in the freezer. This way it allows me to use the exact amount no matter how little I may need. Great conversation.