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Pumpkin Ale Stewed Venison over Chili Cheddar Grits

When the cool weather arrives, it is such a wonderful time to enjoy savory dishes! This recipe of mine will warm your heart and soul, and help you enjoy your venison in a way that is sure to impress you and your dinner guests!

Wild Cheff products needed for this recipe:

Ingredients

  • 3 lbs. of venison, cubed
  • 2 tbsp. of organic unbleached all-purpose flour
  • Wild Cheff Cinnamon Chili Blend
  • Wild Cheff Blood Orange Olive Oil
  • 1/2 medium sweet onion
  • 4 large garlic cloves, minced
  • 2 tbsp. of tomato paste
  • 1 tbsp. of organic sugar
  • 1 tbsp. of Worcestershire sauce
  • 1 bay leaf
  • Wild Cheff French Sea Salt and Wild Cheff Black Pepper, to taste
  • 4 cups of organic beef stock
  • 2 bottles of pumpkin ale
  • [For the grits: ]
  • 3 cups of stone ground grits
  • 1/2 tbsp. of olive oil
  • 1/2 tbsp. of "real" butter
  • 1/2 medium sweet onion, small diced
  • 4 cups of organic chicken stock
  • 2 cups of water
  • 1 cup or light cream
  • 1 cup of pepper jack cheese, shredded

Instructions

  • 1. Place flour in a gallon size zip lock freezer bag.
  • 2. Season meat in a large mixing bowl by drizzling some WC Blood Orange Olive Oil over the meat, followed by desired amount of WC Cinnamon Chili Blend, along with sea salt and pepper. Place the meat in the bag with the flour and shake it around.
  • 3. Heat olive oil in a large pot on medium-high.
  • 4. Remove meat from flour, shaking off excess, and place the meat in the hot oil.
  • 5. Brown the cubes of meat evenly on all sides.
  • 6. Remove the meat from the pot and place on a plate to rest.
  • 7. Add the onion and cook 3-5 minutes until translucent.
  • 8. Add the garlic and cook 30 more seconds.
  • 9. Add the tomato paste, sugar, Worcestershire sauce, bay leaf, beef stock and pumpkin beer and whisk to combine.
  • 10. Add the meat and any juices from the plate back to the pot. Bring to a boil.
  • 11. Reduce the heat to low, then cover and simmer for 2-3 hours, or until the meat is fall-apart tender and the liquid is thick. (Check the meat occasionally and add more beef broth as needed.)
  • 12. In the last hour of cooking time, make the grits (as follows):
  • 13. Heat oil and butter. Add diced onion, bell pepper, and cook for five minutes or so.
  • 14. Pour in grits, and then add chicken broth and water. Stir, and then bring to a boil.
  • 15. Reduce the heat to low, then cover and cook for approx. 30 minutes, stirring occasionally.
  • 16. After 30 minutes, add the cream. Cook until grits are tender.
  • 17. Remove from heat and stir in grated pepper jack cheese.
  • 18. Serve pile of grits with stewed meat (liquid and all) over the top.

Instructions

  • 1. Place flour in a gallon size zip lock freezer bag.
  • 2. Season meat in a large mixing bowl by drizzling some WC Blood Orange Olive Oil over the meat, followed by desired amount of WC Cinnamon Chili Blend, along with sea salt and pepper. Place the meat in the bag with the flour and shake it around.
  • 3. Heat olive oil in a large pot on medium-high.
  • 4. Remove meat from flour, shaking off excess, and place the meat in the hot oil.
  • 5. Brown the cubes of meat evenly on all sides.
  • 6. Remove the meat from the pot and place on a plate to rest.
  • 7. Add the onion and cook 3-5 minutes until translucent.
  • 8. Add the garlic and cook 30 more seconds.
  • 9. Add the tomato paste, sugar, Worcestershire sauce, bay leaf, beef stock and pumpkin beer and whisk to combine.
  • 10. Add the meat and any juices from the plate back to the pot. Bring to a boil.
  • 11. Reduce the heat to low, then cover and simmer for 2-3 hours, or until the meat is fall-apart tender and the liquid is thick. (Check the meat occasionally and add more beef broth as needed.)
  • 12. In the last hour of cooking time, make the grits (as follows):
  • 13. Heat oil and butter. Add diced onion, bell pepper, and cook for five minutes or so.
  • 14. Pour in grits, and then add chicken broth and water. Stir, and then bring to a boil.
  • 15. Reduce the heat to low, then cover and cook for approx. 30 minutes, stirring occasionally.
  • 16. After 30 minutes, add the cream. Cook until grits are tender.
  • 17. Remove from heat and stir in grated pepper jack cheese.
  • 18. Serve pile of grits with stewed meat (liquid and all) over the top.

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