Pronghorn Grillades and Grits
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I spent the entire two and a half hours preparing this pronghorn grillades and cheesy grits dish discussing with my family members how to correctly pronounce “grillades.” Each person entering the door asked what we were having, and I stumbled through “gree-ahds” each time, and when each person asked a second time, I replied, “The thing I already told you.” I don’t know why that word was so hard for me, but it was and still is.
While the word seems complicated to me, the meal was simple, flavorful, and a new family favorite. Cheesy grits are always a hit, but when topped with aromatic Cajun-seasoned tender cuts of meat and a comforting vegetable and tomato gravy, they’re even more popular.
Learn all about pronghorn antelope and how delicious they can be in Episode 224 of the Wild Fish and Game Podcast, Pronghorn Antelope Taste Delicious.
Serving Size: 4-6 servings
Time to make: 2 hours, 30 min
Also works with: Deer, elk, moose, bear
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Pronghorn Grillades and Grits
Course: Wild Recipes4
servings30
minutes2
hoursKeep the screen of your device on
Ingredients
- For the Grillades
1 1/2 to 2 pounds pronghorn steak (works well for deer or elk too), cut into bite size pieces (a tougher cut can be used for this recipe since the cook time is low and slow)
1/3 cup flour and 1 tablespoon flour
2 tablespoons cooking oil, butter or other high temperature oil, such as avocado or vegetable (I used bear fat for this recipe)
1 tablespoon Cajun seasoning
3 to 4 stalks celery, chopped
1 medium onion, chopped
2 to 3 carrots, chopped
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
3 to 4 cloves garlic, minced
15 oz can diced, fire roasted tomatoes
2 cups beef or vegetable broth (I like to use homemade bone broth for wild game recipes)
2 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons rice wine vinegar
salt and pepper to taste
15 oz can garbanzo beans/chickpeas
1 teaspoon cooking oil
1 teaspoon cajun seasoning
Garnishment options: hot sauce, cilantro, parsley, extra cheese
- For the Cheesy Grits
4 cups water (you can substitute two of the cups with milk for a creamier finish)
1 cup grits (I like to use stone-ground white grits for this particular recipe)
3 tablespoons salted butter
1 cup sharp cheddar cheese, shredded
1 cup parmesan, shredded
Preparation
- For the Grillades
- Start oven preheating to 350 degrees.
- In a heavy bottom pot, preferably a Dutch oven, heat one tablespoon of the cooking oil over high heat. The pot needs to be both stove-top and oven-safe.
- While the oil is heating, place the bite-size cuts of pronghorn in a bowl and sprinkle over the 1/3 cup flour and the tablespoon of Cajun seasoning. Stir to evenly coat the steak bites with the flour.
- In small batches, brown the pronghorn steak in the Dutch oven, about two to three minutes. Avoid over-filling the pot with the steak so the oil temperature remains hot and a caramelized sear is developed on the steak.
- Set the steak aside. Add the other tablespoon of cooking oil to the pot and bring to temperature. Once the oil is hot, add the chopped onion, celery, and carrots. Allow to cook for two to three minutes and then sprinkle the tablespoon of flour over the vegetables. Stir and cook for an additional two minutes.
- Add the bell peppers and minced garlic to the vegetable mixture. Stir and cook five minutes.
- Deglaze the pot with the 2 cups of bone broth, stirring the bottom aggressively after the addition to break up all the flavor goodness you have developed that is sticking to the bottom of the pot.
- Add the can of diced tomatoes, liquid included, and return the seared pronghorn to the pot. Nestle in the bay leaves.
- Add the Worcestershire sauce and rice wine vinegar to the pot. Add salt and pepper to taste. Stir and cover.
- Place the Dutch oven in the preheated oven and let cook for two hours.
- For the Cheesy Grits
- In a medium pot, bring the water, and milk if using, to a gentle boil over medium high heat.
- Once boiling, gradually whisk in the cup of grits, stir to break up any clumps that may have gathered, cover and reduce heat to a low simmer.
- Slow simmer the grits following the time instructions on the package (if you have an instant quick grit, it will be between five to seven minutes. A traditional stone-ground version can take up to 45 minutes).
- Check the grits often while simmering. Stir to keep grits from sticking to the bottom and add more liquid if they become dry before finished cooking.
- Once the grits are soft and done cooking, turn off the heat and add the salted butter. Stir in and then add the cheeses, one at a time and incorporating thoroughly each time. Test the salt level of the grits, add more if desired.
- Keep grits warm by covering until the grillades are done cooking.
- In a frying pan, add the teaspoon of cooking oil and heat over medium high heat. Add the can of garbanzo beans and sprinkle with the 1 teaspoon of Cajun seasoning. Stir and then sear the garbanzo beans for five to seven minutes, until they are lightly crispy on the outside.
- To plate the pronghorn grillades and cheesy grits, Add a generous scoop of cheesy grits to a bowl. Top with a heaping spoonful of pronghorn grillades. Sprinkle Cajun chickpeas over the grillades. Garnish with additional parmesan cheese, chopped cilantro or parsley, and hot sauce. Enjoy!
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