Venison Poutine

Venison Poutine

  • Course

    Small Bites

  • Duration

    25 Min

  • Serves

    4
Chef’s notes

Poutine is a food texture icon, with crispy fries soaking up all that smooth gravy and cheese curds providing just a bit of squeak. Classic poutine damn near has everything—but is blatantly lacking any kind of protein. That’s where this wild game recipe comes in. When you add a touch of steak, this Canadian favorite turns into bar food perfection. While this recipe calls for green onions to garnish, a cold beverage on the side will also do the job.

Ingredients

  • 2 lbs. of French fries (I used frozen fries)
  • 1/2 lb. cheese curds
  • 4 cups of stock (venison or beef)
  • 8 tbsp. flour
  • 8 tbsp. oil (vegetable, canola, or avocado)
  • 12 oz. venison roast
  • Mastodon Hunter Wild Game Rub
  • Green onions

Also works with

Red Meat

Special equipment

Saucepan

Preparation

  1. Liberally apply the Mastadon Hunter Wild Game Rub to your roast. It adds great flavor and a bit of crunch. Prepare the meat in the manner of your choosing. You can smoke it, sous vide it, or sauté it (my preference). Cook it to medium-rare and let rest. Slice into bite-sized pieces.

  2. Make your fries and cheese curds in a deep fryer or oven. Follow the directions on the package and try having them finished around the same time the gravy is ready.

  3. Place a saucepan over medium heat. Add oil and flour while stirring, creating a roux. When it turns tan after a few minutes, add the stock and whisk. Bring the gravy to a simmer. Remove the pan from the burner when it starts to thicken, or after a few minutes. Cover the pan to prevent the gravy from forming.

  4. When the fries and curds are ready, place them in a bowl and toss. Do this while the fries are hot to melt the curds.

  5. Plate the fries and curds. Set the sliced steak on top and smother everything with gravy. Sprinkle with sliced green onions for garnish.

Chef’s notes

Poutine is a food texture icon, with crispy fries soaking up all that smooth gravy and cheese curds providing just a bit of squeak. Classic poutine damn near has everything—but is blatantly lacking any kind of protein. That’s where this wild game recipe comes in. When you add a touch of steak, this Canadian favorite turns into bar food perfection. While this recipe calls for green onions to garnish, a cold beverage on the side will also do the job.

Ingredients

  • 2 lbs. of French fries (I used frozen fries)
  • 1/2 lb. cheese curds
  • 4 cups of stock (venison or beef)
  • 8 tbsp. flour
  • 8 tbsp. oil (vegetable, canola, or avocado)
  • 12 oz. venison roast
  • Mastodon Hunter Wild Game Rub
  • Green onions

Also works with

Red Meat

Special equipment

Saucepan

Preparation

  1. Liberally apply the Mastadon Hunter Wild Game Rub to your roast. It adds great flavor and a bit of crunch. Prepare the meat in the manner of your choosing. You can smoke it, sous vide it, or sauté it (my preference). Cook it to medium-rare and let rest. Slice into bite-sized pieces.

  2. Make your fries and cheese curds in a deep fryer or oven. Follow the directions on the package and try having them finished around the same time the gravy is ready.

  3. Place a saucepan over medium heat. Add oil and flour while stirring, creating a roux. When it turns tan after a few minutes, add the stock and whisk. Bring the gravy to a simmer. Remove the pan from the burner when it starts to thicken, or after a few minutes. Cover the pan to prevent the gravy from forming.

  4. When the fries and curds are ready, place them in a bowl and toss. Do this while the fries are hot to melt the curds.

  5. Plate the fries and curds. Set the sliced steak on top and smother everything with gravy. Sprinkle with sliced green onions for garnish.

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Venison Poutine

Recipe by: Michael Vialpando
Venison Poutine
  • Course

    Small Bites

  • Duration

    25 Min

  • Serves

    4
Chef’s notes

Poutine is a food texture icon, with crispy fries soaking up all that smooth gravy and cheese curds providing just a bit of squeak. Classic poutine damn near has everything—but is blatantly lacking any kind of protein. That’s where this wild game recipe comes in. When you add a touch of steak, this Canadian favorite turns into bar food perfection. While this recipe calls for green onions to garnish, a cold beverage on the side will also do the job.

Ingredients

  • 2 lbs. of French fries (I used frozen fries)
  • 1/2 lb. cheese curds
  • 4 cups of stock (venison or beef)
  • 8 tbsp. flour
  • 8 tbsp. oil (vegetable, canola, or avocado)
  • 12 oz. venison roast
  • Mastodon Hunter Wild Game Rub
  • Green onions

Also works with

Red Meat

Special equipment

Saucepan

Preparation

  1. Liberally apply the Mastadon Hunter Wild Game Rub to your roast. It adds great flavor and a bit of crunch. Prepare the meat in the manner of your choosing. You can smoke it, sous vide it, or sauté it (my preference). Cook it to medium-rare and let rest. Slice into bite-sized pieces.

  2. Make your fries and cheese curds in a deep fryer or oven. Follow the directions on the package and try having them finished around the same time the gravy is ready.

  3. Place a saucepan over medium heat. Add oil and flour while stirring, creating a roux. When it turns tan after a few minutes, add the stock and whisk. Bring the gravy to a simmer. Remove the pan from the burner when it starts to thicken, or after a few minutes. Cover the pan to prevent the gravy from forming.

  4. When the fries and curds are ready, place them in a bowl and toss. Do this while the fries are hot to melt the curds.

  5. Plate the fries and curds. Set the sliced steak on top and smother everything with gravy. Sprinkle with sliced green onions for garnish.