Venison Poutine:

• 1# Boneless Venison Roast, thinly sliced across the grain

• 1 Yellow Onion, diced

• 1 tsp Chili powder

• 2 Cups Venison Broth or Beef Broth

• 1/4 Cup Beef Demi Glace

• 1/4 Cup Butter

• 1/4 Cup Flour

• 1/2 cup Cream

• Salt and Pepper to taste

• French Fries (baked or fried)

• Cheese Curds

• Chives, chopped

Preheat an oven to 350 F. 

In a Dutch Oven add all of the ingredients except the butter, flour and S&P. Cover with a lid and place in the oven and bake in the preheated oven for about 1 hour or until the venison is tender. 

After the venison is cooked and tender, take the meat out and set aside. In a sauté pan add the butter and flour, cook to form a paste, add the cream and whisk together to get rid of any lumps. Then add the cooking liquid from the venison to the cream mixture. Whisk well to combine and let reduce for about 20 min. Season with salt and pepper. The add the venison back into the gravy.

Assemble:

Once the venison is cooked and the gravy is done take a handful of french fries and place them in a bowl. Top with some venison gravy and cheese curds. Add chopped chives for garnish then serve!