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.