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, including backstrap from that deer you harvested this past season. Grillades (gree-yahds) originated in New Orleans and are typically served for either lunch or brunch. Traditionally, they are medallions of meats, but can be served in cubes.
Pork is also traditionally used for this dish and served over grits but it wouldn’t hurt my feelings if you served it over rice or even mashed potatoes. The same combinations work for venison. A piece of French bread should be handy to sop up the gravy.
- Grits prepared according to the package
- 2 lbs of prime venison cut into cubes (I prefer backstrap)
- Vinegar (enough to cover your meat)
- 2 tbs vegetable oil
- 1 large onion (chopped)
- 1 bell pepper (chopped)
- 1 stalk celery (chopped)
- 3 cups game stock (beef stock can be substituted)
- 1 (10 ounce) can of Rotel tomatoes
- 2 bay leaves
- 1 tbs of cornstarch mixed into ½ cup warm water
- Your preferred seasoning and parsley for garnish
- Dutch Oven
- Cut the backstrap into one inch pieces.
- Cover the meat with white vinegar, and place into the refrigerator preferably overnight. This will help tenderize the meat.
- Drain the meat and pat dry with paper towels to remove as much moisture as possible. Season to taste.
- Heat oil in a dutch oven over medium heat.
- Brown venison cubes on all sides in oil.
- Remove backstrap with slotted spoon and reserve in a bowl.
- Add onion, celery, and bell pepper and sauté until soft.
- Add the backstrap, stock, Rotel, and bay leaves.
- Bring to a gentle simmer.
- Cover and cook for 40 minutes stirring occasionally.
- Stir in cornstarch slurry to thicken.
- Remove and discard bay leaves.
- Season to taste.
- Serve over grits.
- Garnish with parsley.