The following recipe is from Jim Casada’s newest Venison Cookbook: From Field to Table. Featuring 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, and meatballs and chilis, along with offerings for slow cooker, casserole dish, and grill.
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Venison Loin Steaks with Shrimp Gravy over Garlic Cheese Grits
STEAKS
2 tablespoons olive oil
1 pound venison loin steaks
1 teaspoon Lawry’s Lemon and Lime Pepper
GRAVY
4 strips bacon
1 medium onion, chopped
1 pound peeled and deveined shrimp
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons flour
1 cup water
GRITS
1 cup chicken broth
1/2 cup half and half
1/2 cup water
1/4 cup butter
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup quick cooking grits
3/4 cup shredded cheddar cheese
Drizzle olive oil over steaks and sprinkle with Lemon and Lime seasoning. Let steaks marinate for 1 hour.
Cook bacon in skillet until crisp and remove from pan. Quickly brown steaks in bacon drippings and remove from pan, cover with foil and let steaks rest while making the shrimp gravy.
Saute onions in bacon drippings.
Add shrimp (well drained), Worcestershire sauce, salt, and pepper, stirring constantly. When shrimp start to turn pink, sprinkle in flour until shrimp are well coated. Add water, stirring constantly until gravy is the consistency you desire. Crumble bacon and add. Simmer no longer than 4 minutes after adding flour. Correct seasonings if necessary.
For grits, bring first 7 ingredients to a boil in a large saucepan over medium heat. Stir in grits; cover, reduce heat and cook, stirring often, for 5-6 minutes. Remove from heat, add cheese and stir to melt cheese.
Place a mound of grits on a plate, top with steak and spoon shrimp gravy over all. Serve immediately.
Serves 4—6
Tips: Grilled grits are a delicious way to use the leftovers. Place grits in a lightly greased pan and refrigerate overnight. Grits will become stiff. Gut grits into squares, brush both sides well with olive oil and grillfor 4—5 minutes per side or until golden brown. Be sure you oil the grill rack well also. The grits are crunchy on the exterior and creamy inside. These can also be cooked in a skillet if desired. Try these grits with barbecue, friedfish, or dry rubs.
Venison Cookbook: From Field to Table
Click Here to Buy Now
Veteran cookbook authors Jim and Ann Casada share 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet and ethnic specialties, this is a complete cookbook with recipes for choice cuts and ground venison, soups and stews, sausages and jerky, and meatballs and chilis, along with offerings for slow cooker, casserole dish, and grill.