Bayou Roast and Grits

Hunting in my boyhood was a right of passage and a source of adventure that every boy craves deep down inside that place where passions arise and deep sorrows live. Now, it is all about the kitchen.

Sure, the adventure is what justifies the money spent... or at least that is what I sell to those whom inquire as to the cost. "Its a quality of life thing", is my go to selling point, followed by a breakdown of higher costs, for far less fulfilling vacations with my wife.

Truth be told, at the root of my boyhood adventures, was the table fare that came after. Family, gathered around a table, sharing memories and bounty from the field.

This recipe is no different, though it has evolved a bit through my travels and time spent around different regions. It is also an easy go to for a great meal, which is always a plus for me.

This a a quick go-to before a day of hunting or fishing, that requires very little at the end of a day to make a great meal.

The heart of this meal is a venison sirloin tip.

You can use any roast you like, but this is my favorite to use for a good shredded roast.

Traditional roasts typically call for a rub down, a sere, then into a Dutch Oven, which results in wonderfully tender sliced roast. This roast is going to be shredded, so not sere needed. Do however, give it a generous rub down. I use a combination of Tony's, Cavender's, and Hidden Valley Ranch seasonings and coat every bit of the roast generously. Place in the crockpot.

Remove the stems off a medium bag of sweet peppers and add whole to the Crock. Slice half of a medium Vidalia onion thin and add along with two seeded jalapenos. Now, two medium vine ripened tomatoes (fresh from the garden if possible), cut however you like.

The thing about venison is it has no fat, so we will use butter. I use Kerry Gold garlic and herb. One whole stick, placed in 4ths around the crock.

Now 1/4 cup beef stock.

Add lid and set to high for 5-6 hours or low for 8-10.

At this point, removed the lid and give a good stir. Shred the roast with BBQ forks or a couple of larger regular forks, and stir again.

Now stir in a packet of Au Jus gravy mix and stir thoroughly, Add a little beef stock if necessary. Replace lid and turn to warm.

Now for the grits...

Grits are a topic of serious debate in our country, and where I come from, a cause of serious conflict if not done right or insulted.

I like a stone ground grit or something from an old mill if I can find it.

Grits are pretty simple and all the better if simply made. People go wrong when they try and church up a bowl of grits I think, and it is usually done by someone from North of the Mason-Dixon-line or from out West, that didnt grow up eating them.

Follow the instructions for whatever brand you get, but cooking grits is simple... Grits, boiling water, salt, and a little butter. A trick to good grits is to keep to the water recommended, but add more butter and continuously stir to make them creamy. At this point, I am going to add a bit of shredded smoked gouda cheese, roughly 1/4 cup per 2 servings.

Once the grits are done and now that the roast has cooled a bit, fill a bowl and top with a generous serving of roast and gravy on top.

All total, about 10 min of prep in the morning, and 20 min in the evening, and supper is set!

Hope you enjoy.