Venison Grillades

6 servings Prep: 30 m Cook: 1 h 30 m Total: 2 h Intermediate
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Venison Grillades
These venison grillades are great served over cheese grits at a holiday brunch—tender pieces of venison slow-simmered in a rich tomato gravy with the holy trinity and aromatic herbs. Perfect for a special occasion brunch or dinner.

Ingredients

6 servings
  • 2 pounds venison tenderloin cut into 3/4" cubes
  • 1 to 2 minced garlic
  • 1 tbsp salt
  • 1/2 tsp cayenne
  • 1/2 tbsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 cups chopped onions
  • 1 cup bell pepper chopped
  • 1 cup celery chopped
  • 1 (10 oz) can Rotel tomatoes
  • 1 (14 oz) can diced tomatoes, drained
  • 2 cups Venison broth or canned beef broth
  • 2 Bay Leaves
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 cup green onions chopped
  • 1/2 cup fresh parsley

Step-by-Step Instructions

  1. Place half of the venison and minced garlic into a Ziploc bag, seal and pound to 1/4-inch thick with a meat mallet. Do the same with the other half.
  2. Combine salt, cayenne pepper, black pepper, garlic powder, and flour. Dredge the meat in seasoned flour to coat heavily.
  3. Heat the oil in a heavy, deep skillet then brown the meat in batches and set aside.
  4. In the same skillet, sauté onions, bell pepper, and celery, adding more oil if needed. When the vegetables are tender, add Rotel and diced tomatoes, venison broth, bay leaves, basil, and oregano. Return the browned venison to the pot and simmer, covered, for 60-90 minutes until the meat is very tender.
  5. Add parsley and green onions for the final 10 minutes. Remove the bay leaves before serving. Serve over cheese grits with seasoned collard greens on the side.

Common Problems and Solutions

Q: Why is my venison tough?

A: Venison is very lean and needs low, slow braising to become tender. Make sure to simmer covered for the full 60-90 minutes—don't rush it. The meat should be fork-tender when done.

Q: Can I skip pounding the meat?

A: Pounding helps tenderize the venison and creates a uniform thickness for even cooking. If you skip it, you may need to increase the simmering time to ensure tenderness.

Tips and Techniques

Brown the venison in batches to avoid overcrowding the pan, which would cause the meat to steam instead of developing a good sear. That browned crust adds depth of flavor to the finished gravy.

Ingredient Substitutions

  • venison: beef round steak or veal
  • Rotel tomatoes: regular diced tomatoes plus a 4 oz can of diced green chiles
  • venison broth: beef broth or beef stock

Equipment Needed

  • meat mallet
  • large Ziploc bags
  • heavy deep skillet or Dutch oven

Historical Context

Grillades and grits is a beloved Louisiana brunch tradition, especially popular for holiday gatherings and special occasions. While beef or veal are more traditional, using venison connects this Creole dish to Louisiana’s hunting heritage.