Grillades...A Hunting Camp Recipe

This can be made with beef, venison , or pork. Tougher cuts work fine.

The Grillades:

Ingredients:
2 lbs of meat, cut into 1" by 3" strips
5 T yellow mustard
10 T vinegar
Tony's or salt, black and red pepper to taste (a liberal amount)

Method

Mix it all together and store in a plastic container in the refrigerator for 2 to 5 days.now you're ready to cook.

The Dish:

Ingredients:

The grillades (drained)
1 very large or 2 medium onions, diced
1 medium or 1/2 large bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
2 bay leaves
1/2 T each dried basil, thyme and oregano
8 ounces button mushrooms , quartered
2 tomatoes, large dice
1/4 bottle red wine (cab or burgundy)
Beef or vegetable stock
2 T minced flat leaf parsley
4 T minced green onions
Salt, black and red pepper to taste
1 cup of flour
1/2 to 3/4 cup of oil


Method:

Heat the oil in a roaster or Dutch oven on the stovetop. Roll the grillades lightly in the flour. Brown well in batches over med heat. When brown, remove and set the meat aside.

Add the onions to the drippings. Then add the bell pepper and celery. Sauté on med low heat until the onions are clear. Add the garlic, bay leaves, thyme, oregano and basil. Stir for 2 or 3 minutes.

Add the red wine. Crank the heat to med high. Add the meat and mushrooms and then enough stock to cover it all (3 or 4 cups, I expect.) Stir. Heat the oven to 275 to 300 degrees.

Cover the pot and place in the oven. After an hour, remove and taste for seasoning. Add salt, red and black pepper to taste. Add the tomatoes. Add more stock if it is too thick.

Bake another 30 minutes to an hour until the meat is fork tender . Pull from the oven.
Add the minced green onion and parsley. Adjust seasonings and serve over grits or mashed potatoes.