Recipes
Southern Venison and Grits with Bourbon Glaze
A Southern classic reimagined, featuring tender venison medallions over creamy grits, finished with a bold 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
- In a bowl, mix bourbon, brown sugar, and Dijon mustard. Add venison medallions and marinate in the refrigerator for 2 hours.
- Cook grits according to package instructions, using water and heavy cream. Stir in cheddar cheese, salt, and pepper.
- Heat a skillet over medium-high heat. Cook venison medallions for 2-3 minutes per side, or until medium-rare. Remove and set aside.
- In the same skillet, add the marinade and simmer until thickened into a glaze.
- Serve venison over grits, drizzled with bourbon glaze.