Venison Grillades

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 1:10 h
  • Ready In : 1:40 h
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These grillades are great served over cheese grits at a holiday brunch.


  • 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 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.

Step 2

Combine salt, cayenne pepper, black pepper, garlic powder, and flour. Dredge the meat in seasoned flour to coat heavily.

Step 3

Heat the oil in a heavy, deep skillet then brown the meat in batches and set aside.

Step 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, and the remaining seasonings. Return the browned venison to the pot and simmer, covered, for 60-90 minutes.

Step 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.

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Morganza, Louisiana Louisiana
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