5 pounds venison -- sliced 1/2" thick 1 cup flour 1 cup vegetable oil 3 cups onions -- chopped 1 1/2 cups green onions -- chopped 1 1/2 cups celery -- chopped 1 1/2 cups green peppers -- chopped 2 bay leaves 1 cup red wine 2 cans beef bouillon 15 ounces crushed tomatoes 15 ounces tomato puree 15 ouces Rotel diced tomatoes and chiles 2 teaspoons white pepper 1 1/2 teaspoons black pepper 1/2 teaspoon cayenne pepper 3 teaspoons salt 1/2 teaspoon thyme 1/2 teaspoon basil 3 teaspoons worcestershire sauce grits Pound venison strips to 1/4 inch thick. On a well greased grill, brown meat on both sides, cut into manageable sized pieces and set aside. In a 12 quart pot, combine oil and flour. Stir continously over medium high heat until roux is a rich brown color, the darker the better. As soon as roux is ready, add onions and continue to stir 1 to 2 minutes. Add rest of vegetables, stirring as needed until onions are clear. Slowly add boullion to mixture, stirring thoroughly. If added too quickly, roux will separate. When mixture has stabilized, add tomatoes and simmer for 10 minutes. Add wine and meat, including whatever drippings have accumulated since grilling. Cover pot and simmer until meat is just tender, (1-2 hours) stirring occasionally. Add seasonings and simmer 20 minutes more. Serve over grits.
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