Cooked this a couple weeks ago, but been real busy and did not get a chance to post it. Here is the recipe I used:
http://www.jfolse.com/recipes/meats/pork22.htm
But I substituted venison for the beef, and used venison stock in place of the beef stock.
I used about 4# venison round roast cut into 1/4" thin steaks:
The garlic creamed grits...we like 'em VERY THICK:
And of course, can't have grillades and grits without homemade buttermilk, bacon grease and butter BISCUITS!!!
I used the convection setting to brown the tops good. Like 'em crispy on the outside, and really soft inda middle!
The money shot...
simmer those steaks down for about 3 hours until they break with just a fork...
http://www.jfolse.com/recipes/meats/pork22.htm
But I substituted venison for the beef, and used venison stock in place of the beef stock.
I used about 4# venison round roast cut into 1/4" thin steaks:
The garlic creamed grits...we like 'em VERY THICK:
And of course, can't have grillades and grits without homemade buttermilk, bacon grease and butter BISCUITS!!!
I used the convection setting to brown the tops good. Like 'em crispy on the outside, and really soft inda middle!
The money shot...
simmer those steaks down for about 3 hours until they break with just a fork...