*  Exported from  MasterCook  *
 
                             Venison Grillades
 
 Recipe By     : Peter Freeman
 Serving Size  : 10   Preparation Time :3:00
 Categories    : Wild Game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 roux is a rich brown color, the darker the better.
 As soon as roux 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 mixture, stirring thoroughly. If added too quickly,
 roux will separate. When mixture 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.
 
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