Venison Grillades and Grits
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This is one of those meals that sticks to your ribs. It is easy to master and gives you another way to use some of your prime cuts. Pork is traditionally used for this dish here in Cajun country. The meat is traditionally served over grits but it wouldn’t hurt my feelings if you served it over rice or even mashed potatoes. In my opinion, this meal just may be the original comfort food. Grillades 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.
Of note, you will need to soak the meat overnight, so plan accordingly.
Special Equipment: 1 liter Mason Jar, Cast Iron Pan
White Vinegar (enough to cover your meat in a tall glass jar)
1 lb of prime venison cut into cubes (for this recipe, backstrap was used)
Salt and black pepper
2 tbs cooking oil
1 onion (chopped finely)
1 bell pepper (chopped finely)
1 tbs of flour
2 servings of grits, prepared
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- 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 which has been mixed in warm water.
- Season to taste with the Cajun seasoning
- Serve over your preferred starch and garnish with onion tops or parsley.