Venison Grillades
Submitted by cancercrow
Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.
YIELD
10 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsIf you know grillades, you know this is Cajun country cooking at its finest, and swapping in venison for the usual beef round takes it to a whole new level.
Pounded venison strips get grilled until charred, then slide into a pot of deep, dark roux gravy that’s been built from scratch with onions, celery, bell pepper, and scallions.
Three kinds of tomatoes (crushed, pureed, and Rotel for heat) simmer with red wine, beef bouillon, bay leaves, and a triple-pepper hit of white, black, and cayenne.
The whole pot goes low and slow for a couple of hours until the meat is spoon-tender and the gravy is thick enough to cling to every grain of grits underneath.
This feeds a crowd and tastes even better the next day.
Kitchen Tips
- The roux is everything. Stir it constantly over medium-high heat until it turns the color of dark chocolate. Walk away and it burns. No second chances.
- Add the onions to the hot roux immediately. They stop the cooking and prevent the roux from going bitter.
- Add the bouillon slowly and stir the whole time. Dumping it in too fast will break the roux and you’ll have an oily, separated mess.
- Let this sit overnight in the fridge if you can. Grillades always taste better on day two when the flavors have had time to get acquainted.
Ingredients
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.
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