Southern Venison and Grits with Bourbon Glaze

A Southern classic reimagined, featuring tender venison medallions over creamy grits, finished with a bold bourbon glaze. This recipe pays homage to the South’s rich culinary heritage.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Marinating Time: 2 hours

Ingredients

  • 1 pound venison medallions
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar
  • 1 teaspoon Dijon mustard
  • 1 cup quick-cooking grits
  • 2 cups water
  • 1/2 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 2 tablespoons butter

Instructions

  1. In a bowl, mix bourbon, brown sugar, and Dijon mustard. Add venison medallions and marinate in the refrigerator for 2 hours.
  2. Cook grits according to package instructions, using water and heavy cream. Stir in cheddar cheese, salt, and pepper.
  3. Heat a skillet over medium-high heat. Cook venison medallions for 2-3 minutes per side, or until medium-rare. Remove and set aside.
  4. In the same skillet, add the marinade and simmer until thickened into a glaze.
  5. Serve venison over grits, drizzled with bourbon glaze.
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