Venison Grillades and Grits with homemade buttermilk biscuits

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indaswamp

Epic Pitmaster
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Apr 27, 2017
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South Louisiana-Yes, it is HOT
Going through the freezers making room for the upcoming season. Another rib sticker meal for the guys at the firehouse.

First, season the 1/4" thick cutlets with salt and cracked black pepper. I used 3# of top round. Then flour and fry in batches.
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Diced onion, celery, bell pepper and garlic inda pot after the meat...
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Add the tomatoes...
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1qt. Beef stock and let it come together.
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Simmer 3-4 hours until meat is tender.
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Now the grits. We like them thick.

7 cups water
1 cup milk
2 cups grits
1/2 tsp. Salt
1/2 stick butter

Simmer about an hour on low until thick.
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Make the buttermilk biscuits...

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And let's eat!
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That's a great looking meal Inda. With all the calls I hope the boys got to eat it while it was hot.

Point for sure
Chris
 
Yeah boy!

I'm a big fan of the way Alton Brown cooks. If I had a choice of any celeb chef cooking me a plate, it's going to be him.

Grits definitely work here. Not everything has to be mashed potatoes. Combined with a biscuit or 2, taters turn into a lump of lead in me belly.
 
That plated pic is just mouthwatering!
Oh so good!
Al
Thanks Al! This is an old camp favorite when we wake up to a thunderstorm outside with an all day rain forecast. Best camp brunch meal on the planet! Especially with fresh deer meat!

You do some amazing things with that game! What a hearty meal
Thank you jcam! I have been adding to my repertoire of game dishes for a long time...always looking for new ways to enjoy what nature provides.

Looks great Keith! A tummy sticker for sure!
Thank you Steve! So Good!
 
Yeah boy!

I'm a big fan of the way Alton Brown cooks. If I had a choice of any celeb chef cooking me a plate, it's going to be him.

Grits definitely work here. Not everything has to be mashed potatoes. Combined with a biscuit or 2, taters turn into a lump of lead in me belly.
Thanks Hijack! Indeed....grits is the go-to for this dish.
 
Dang that looks good. I gotta hit my friend up for more venison.
 
Going through the freezers making room for the upcoming season. Another rib sticker meal for the guys at the firehouse.

First, season the 1/4" thick cutlets with salt and cracked black pepper. I used 3# of top round. Then flour and fry in batches.
View attachment 676765
View attachment 676768
Diced onion, celery, bell pepper and garlic inda pot after the meat...
View attachment 676766

Add the tomatoes...
View attachment 676767

1qt. Beef stock and let it come together.
View attachment 676769

Simmer 3-4 hours until meat is tender.
View attachment 676760

Now the grits. We like them thick.

7 cups water
1 cup milk
2 cups grits
1/2 tsp. Salt
1/2 stick butter

Simmer about an hour on low until thick.
View attachment 676761

Make the buttermilk biscuits...

View attachment 676762

And let's eat!
View attachment 676763
View attachment 676764
Mmm another amazing dish!
 
indaswamp indaswamp - any chance you could post your biscuit recipe? Based on the photo, and everything else you post, I am sure they are outstanding and I'd love to give them a try.
 
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