The origins of the horseshoe sandwich trace back to Springfield, Illinois, in the 1920s. The first iteration was made with ham—the namesake coming from the horseshoe shape of the boneless slices. But, over time, hamburger patties have taken the place of pork. And in this recipe,ground venisontakes the place of the beef.

The cheese sauce really makes the meal. To match the deliciousness of the other decadent ingredients, I added beer, German mustard, and truffle sauce. I was blown away by the flavor but wanted to kick it up another notch by adding seasoned fries and sourdough bread instead of Texas toast. The result is a comfort food that looks like the combination of a classic horseshoe andCanadian poutine.

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1. Preheat a sauce pan over medium heat. Add butter. Once melted, stir in the flour and allow it to brown for about a minute. Stir in the milk, beer, Worcestershire sauce, mustard, garlic powder, paprika, salt, and cayenne pepper.
2. Reduce heat to low and allow the mixture to cook for 5 minutes. You do not want to simmer the sauce. Stir frequently as it cooks. Then remove the pot from the heat and stir in the cheese in batches. Allow the mixture to cool while you cook the patties.
3. Bring a large cast iron pan to medium-high heat. Add the ground venison to a mixing bowl. Combine the Worcestershire sauce with the meat. Season the meat to your taste with salt, black pepper, garlic powder, and onion powder. Divide the meat into fourths and form into patties.
4. Place each patty in the cast iron pan to cook. Cook for 3 to 5 minutes and then flip. Add whatever beer is left over to deglaze the pan. Cook for another 2 to 3 minutes.
5. On the plates, place the burger patties on top of the toast. Ladle the cheese sauce over the patties and toast. Top with fresh French fries. Garnish with chives and enjoy with a cold beer.