Video: A Recipe for Smoked Venison Poutine
Gravy, cheese curds, French fries, and your choice of wild game
We added thinly sliced smoked venison stuffed with rabbit loin. But let’s face it, any recipe that combines twice-fried potatoes, gooey beer-battered cheese curds, and smoked stuffed venison slathered in rich brown gravy is sure to please. Feel free to substitute any wild game meat leftovers in this recipe.
Key ingredients for traditional poutine are crispy fries, (or ‘chips,’ as the Canuks call them), squeaky-fresh cheese curds, and good gravy. (I’ve found that a light oven-roasted chicken gravy tastes best and drips luxuriously over the mounded mess.) But any good gravy will do.
For my recipe, I enlisted the help of my son, Andrew. He works at a famous pub and tap in St. Paul, Minnesota, known for sloppy-good Juicy Lucy burgers, thirst-quenching craft beer, and killer deep-fried cheese curds that stand shoulder-to-shoulder with those served up at the Minnesota State Fair. The trick, he revealed, is to work with frozen curds, and Fry Krisp pre-mixed batter. We added thinly sliced smoked venison stuffed with rabbit loin. But let’s face it, any recipe that combines twice-fried potatoes, gooey beer-battered cheese curds, and smoked stuffed venison slathered in rich brown gravy is sure to please. Feel free to substitute any wild game meat leftovers in this recipe.
1 cup frozen cheese curds
¾ cup Fry Krisp Batter Mix (this also works great on anything you want to deep fry)
1 bottle of light lager beer (we used 2 Canadian brews: Molson for the batter and Moosehead for drinking.)
Potatoes cut into fries or chips and prepared for deep frying
1 cup prepared chicken gravy
Anaheim pepper and green onion for garnish
Preheat oil to 350 degrees. Mix up batter to the consistency of a pancake batter and let sit for about 10 minutes. Meanwhile, fry potatoes and set aside to drain, and get your gravy to warming. Remove curds from the freezer, dust lightly with dry Fry Krisp batter mix, and drop curds one by one into hot oil. (I used a Lodge 9 quart cast iron dutch oven fitted with a handled fry basket.) About half way through frying curds, shake basket gently to separate any curds that are stuck together. When done, remove, and drain. Immediately build your poutine in layers, smother with gravy.