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November 2018

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Venison Grillades Recipe

Venison Grillades recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Venison Grillades recipe  PDF



5 pounds venison sliced 1/2 thick
1 cup flour
1 cup vegetable oil
3 cups onions chopped
1 1/2 cups green onions chopped
1 1/2 cups celery chopped
1 1/2 cups green peppers chopped
2 bay leaves
1 cup red wine
2 cans beef bouillon
15 ounces crushed tomatoes
15 ounces tomato puree
15 ouces Rotel diced tomatoes and chiles
2 teaspoons white pepper
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
3 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon basil
3 teaspoons worcestershire sauce
grits
Pound venison strips to 1/4 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 rou is a rich brown color, the darker the better. As soon as rou 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 mi ture, stirring thoroughly. If added too quickly, rou will separate. When mi ture has stabilized, add tomatoes and simmer for 10 minutes. 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.

Venison Grillades recipe and other wild game recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
635 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Venison Grillades recipe  PDF   Wild Game recipes RSS   New

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