The Simple Magic That Is Poutine

 

      Poutine is a classic Canadian dish from Quebec, consisting of French fries topped with fresh cheese curds and smothered in a hot brown gravy, traditionally made from beef and chicken stock. The hot gravy slightly melts the cheese curds, creating a savory, gooey, and salty combination that has evolved from humble origins to a celebrated symbol of Québécois culture, with many modern variations adding proteins or other toppings.

      In the U.S., poutine isn't called one specific name; you'll find it as "poutine" at some places (especially near the Canadian border) but often as variations like "Disco Fries" (fries with gravy and mozzarella/cheese sauce) or general "Loaded Fries" (with various toppings like bacon, sour cream, etc.), though purists note these lack authentic cheese curds, making them distinct from true Canadian poutine. 

      We only discovered this dish during our first road trip to Alaska in 2014.  It was different, and as many other Canadian dishes intrigued us.  Since then, we have had it sparingly, but I developed a recipe to adapt venison for the dish.  It is perhaps the perfect bar food or an easy night at home in front of the fire. 

      One of the best aspects of this dish is that you can modify to your individual tastes or regional favorites.  The only requirements seem to be fries, cheese curds, and gravy.  Anything else is up to the chef.   I can promise you cheese curds are the key; fresher the better.  This is my recipe. 

Axis Venison Poutine.  

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.

      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.

      Plate the FF and curds.  Arrange the sliced steak on top and cover everything with gravy.  Top with green onions and serve.  Cold beer is the perfect accoutrement.

Plated and ready to YUM

      I have made this twice including once in Texas for dear friends and their granddaughter.  They loved it. 

“While poutine is a dish unique to Eastern Canada (Montreal and Ottawa), the concoction of French fries covered in cheese curds and (for no apparent reason) gravy, clearly deciphers Canadian culture. First, heart-blocking poutine is the easiest explanation for Canada’s adoption of universal health care coverage. Poutine also serves as a sedative, making you so drowsy and serene you find yourself saying “a-boot” instead of “about.” The extra pounds you immediately gain help shield you against the bitter climate. The irrational love of hockey still remains a mystery to me, but I’m convinced it has something to do with poutine.”

 Jim Gaffigan