Course
Small Bites
Duration
25 Min
Serves
4
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
Special equipment
Preparation
-
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.
-
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.
-
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.
-
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.
-
Plate the fries and curds. Set the sliced steak on top and smother everything with gravy. Sprinkle with sliced green onions for garnish.
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
Special equipment
Preparation
-
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.
-
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.
-
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.
-
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.
-
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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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
Special equipment
Preparation
-
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.
-
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.
-
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.
-
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.
-
Plate the fries and curds. Set the sliced steak on top and smother everything with gravy. Sprinkle with sliced green onions for garnish.
