Quarantine at Home Series: Venison Poutine

     Well, summer is nearly upon us and the quarantine remains. Life may or may not change much this summer except the BBQs and bonfires will be limited to our family only.  We don't camp in the summer as we are on the road in the RV nearly 6 months each winter anyways.  We are determined to make the best of it.  This doesn't change our lifestyle much unless we go to the store.  Still too many folks NOT WEARING MASKS in our town.
      This is a uniquely Canadian favorite.  We tried it at a roadside stand along the ALCAN Highway 6 years ago on our first trip to Alaska.  Made to be roadside finger food, it is delicious.  Some call it the National Dish of Canada.  It has all the 'right stuff':  venison, French fries, cheese curds, and gravy.  It's a pretty easy meal to put together when you don't want leftovers and there is just the two of you.  Although this is prepared with venison you can use nearly any meat you wish.

1 pack of frozen French fries
cheese curds
1 pound of venison (or your choice of meat)
1 cup brown gravy
1/2 cup green onions, chopped

      Season your meat with choice of rub.  Slice into thin strips.  I like either Adolphs, Lawry's, Cavender's, or even a bit of nutmeg.  Sear in hot skillet over medium high heat for 2 minutes per side.  Remove to platter to rest.

Simmering seasoned venison

      Prepare your FF, I like to use my air fryer.  Time completion to be done with the gravy.  Make your gravy with either the bits and pieces and drippings left in the frying pan or a commercial mix in a small separate sauce pan; simmer.  When the FF are done, toss them with the cheese curds while hot so they begin to melt.

Mixing fresh hot fries and cheese curds

      Plate the FF and curds.  Arrange the sliced steak on top and cover everything with gravy.  Top with green onions and serve.  Cold beer works very well.

Plated and ready to YUM

"Poutine is actually Quebec slang for a mess"

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