Venison Grillades
Yield
10 servingsPrep
20 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
venison
sliced |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | cups |
onions
chopped |
|
| 1 ½ | cups |
scallions, spring or green onions
chopped |
|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
green bell peppers
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
red wine
|
*
|
| 2 | cans |
beef stock
|
*
|
| 15 | ounces |
tomatoes
crushed |
|
| 15 | ounces |
tomato purée (passata)
|
|
| 15 | ouces |
tomatoes, canned
rotel |
*
|
| 2 | teaspoons |
white pepper
|
|
| 1 ½ | teaspoons |
black pepper
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 3 | teaspoons |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
basil
|
*
|
| 3 | teaspoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
venison
sliced |
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
onions
chopped |
|
| 355 | ml |
scallions, spring or green onions
chopped |
|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
green bell peppers
|
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
red wine
|
*
|
| 2 | cans |
beef stock
|
*
|
| 433.5 | ml/g |
tomatoes
crushed |
|
| 433.5 | ml/g |
tomato purée (passata)
|
|
| 15 | ouces |
tomatoes, canned
rotel |
*
|
| 1E+1 | ml |
white pepper
|
|
| 7.5 | ml |
black pepper
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
basil
|
*
|
| 15 | ml |
worcestershire sauce
|
|
Directions
Pound venison strips to ¼ inch thick.
On a well greased grill, brown meat on both sides, cut into manageable sized pieces and set aside.
In a 12 quart pot, combine oil and flour.
Stir continously over medium high heat until roux is a rich brown color, the darker the better.
As soon as roux is ready, add onions and continue to stir 1 to 2 minutes.
Add rest of vegetables, stirring as needed until onions are clear.
Slowly add boullion to mixture, stirring thoroughly.
If added too quickly, roux will separate.
When mixture has stabilized, add tomatoes and simmer for 10 Add wine and meat, including whatever drippings have accumulated since grilling. Cover pot and simmer until meat is just tender, (1-2 hours) stirring occasionally. Add seasonings and simmer 20 minutes more. Serve over grits.
