Venison Grillades and Grits

Venison Grillades and Grits

2 lbs. venison round steak

Salt & pepper

cup flour

cup oil

cup butter

2  large onions, chopped

1 large green pepper, chopped

cup celery, chopped

4 cloves garlic, minced

1 can chicken broth

1 15-oz. can diced tomatoes

1 bay leaf

2 tsp. salt

1 tsp. black pepper

Grits, prepared according to directions.

Pound venison and cut into 2” x 3” pieces.  Season with salt and pepper.  Dredge in flour.  In heavy skillet, heat oil, brown meat.  Remove meat and set aside.  Add butter.  When melted add onions, green pepper, celery, and garlic.  Cook till soft.  Stir in tomatoes, bay leaf, salt and pepper and bring to boil.  Reduce heat, cover and simmer for 20 minutes.  Return meat to skillet, cover and simmer for 45 minutes to 1 hour till meat is tender and sauce is thick.  Mound cooked grits on plate and ladle grillade over grits.