Grits and Venison Grillades

Grits and Venison Grillades

Grits and Venison Grillades

This is one of those recipes 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 and served over grits but it wouldn’t hurt my feelings if you served it over rice or even mashed potatoes.  For this recipe, I used a pound of venison backstrap.  I cubed the backstrap into one inch pieces and seasoned to taste.  I then put the cubes into a tall glass, covered the meat with white vinegar, and placed into the refrigerator.  This will help tenderize the meat.  You will want to do this the night before you want to cook the dish.  Next, drain the meat and brown (I like to use a black iron pot for this dish.)  Add onions and bell peppers and cook until tender.  Cover with water and let simmer for an hour.  At this point, you will want to start on your grits, rice, or potatoes.  After an hour of simmering, season to taste and thicken with a tablespoon of flour.  Serve over your preferred starch and garnish with onion tops.  Bon Appetite…

Grits prepared according to the package

1 lb of prime venison cut into cubes

1 onion (chopped)

1 bell pepper (chopped)

1 tbs of flour mixed into warm water

Your preferred seasoning (I like Tony’s)

Vinegar (enough to cover your meat)

Serves 2 hungry dudes

Jason Thornton


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