Oh, Deer.
With modern gun season well underway, you may be wondering what to do with all that deer meat. Phyllis Speer with Arkansas Game and Fish has a lot of great ideas -- including a Southern favorite, Venison Grits and Grillades.
Do you have a great venison recipe you'd like to share? Drop us a line in the comment section.
Venison Grits and Grillades recipe on the jump.
Phyllis Speer's recipe:
VENISON GRILLADES AND GRITS
2 lbs venison round steak
Salt & Pepper
½ cup flour
¼ cup oil
¼ cup butter
2 large onions, chopped
1 large green pepper, chopped
½ cup celery, chopped
4 cloves garlic, minced
1 can chicken broth
1 15 oz. Can diced tomatoes
1 bay leaf
2 tsp. Salt
1 tsp. Black pepper
Grits, prepared according to directions.
Pound venison and cut into 2”x3” pieces. Season with salt & pepper. Dredge in flour. In heavy skillet, heat oil, brown meat. Remove meat and set aside. Add butter, when melted add onions, green pepper, celery and garlic. Cook till soft. Stir in tomatoes, bay leaf, salt & pepper and bring to boil. Reduce heat, cover and simmer for 20 minutes. Return meat to skillet, cover and simmer for 45 minutes to 1 hour till meat is tender and sauce is thick.
Mound cooked grits on plate and ladle grillade over grits.
This is a Cajun Brunch Favorite.
