Poutine is the ultimate Canadian meal. So full of flavor and richness. Plus, the broth is made with bones your last catch and vegetable trimmings.
What makes a poutine an absolute meal of the gods is to add toppings:
- Grilled onions and bell peppers
- Duck or goose confit (to make your own homemade confit, click here)
- Bone marrow from the bones in the broth
- Wild game Birria (click here)
- Grilled venison steak slices
- Grilled grouse breasts slices
or add a spice mix (4 juniper berry (crushed), 2 tsp of paprika, 2 tsp of thyme, 1 tsp of Cayenne pepper, 2 tsp of garlic powder, 2 tsp savory) at step 1 of the fries cooking directions.
On this, enjoy this wonderful Canadian classic dish!
The Best Venison Broth Poutine
Course: MainCuisine: CanadianDifficulty: Easy4
servings15
minutes30
minutes120
minutes45
minutesIngredients
- Venison broth (can be prepared in advance)
4 lbs of venison bones (I used 12 x 2 inches cross sections)
1 Turkey carcass (or any other poultry carcass)
4 lbs of vegetable trimmings (or a mix fresh of onions, carrots or any other tubers)
6 liters of water
- The fries
8 russet potatoes, washed and cut in 1 cm (1/2″) logs
1/4 cup of duck fat (or vegetable oil), melted
1 tsp of salt
- The brown sauce
1/2 cup of butter
3 garlic cloves, finely chopped
1/2 cup of flour
2 liters of venison broth
Salt and pepper to taste
- The poutine
4 cups of cheese curds (about 400 g)
2 medium onions, sliced (optional)
1 green bell pepper, sliced (optional)
2 green onions finely chopped (optional)
300 g of duck or goose confit (to may your own, click here: click here)
The bone marrow from venison bones (optional)
Directions
- Venison broth
- ** These steps can be done in advance. You need a broth made for the brown sauce. **
Heat an oven to 400 F. In a large and deep oven safe pot, place the venison bones, the turkey (or poultry) carcass, the vegetables and enough water to reach 2/3 of the level of the solid ingredients. - Cook in the oven for a minimum of 2 hours, or as long as you can (I cooked the broth for 4 hours). Every 30 minutes, when the solid ingredients are lightly brown, mix the dry ingredients to have different ingredients exposed. When done, pass through a sieve to remove any solid ingredients from the broth.
- The fries
- Heat an oven to 450 F. Rinse thoroughly the potato logs and dry very well with a paper towel. In a large bowl, mix the potatoes, the duck fat, the salt and the spices of your choice.
- Spread the potato logs in one layer on a baking sheet lined with aluminum paper. Place in the oven for 30 minutes, turn the potatoes every 10 minutes. Remove from the oven when the fries are crispy.
OR
Double fry the fries in oil or duck fat (to follow my recipe, click here: french-fries)
** You can use grocery bought frozen fries. In this case, follow the instructions on the package. ** - The brown sauce
- Heat a medium pot under medium heat. Add the butter and the garlic. When the butter is melted, add the flour and cook for 1 minute while constantly mixing. Whisk in the venison broth. Bring to a boil.
- Taste the sauce, adjust with salt and pepper to taste. If the broth is too thick, add water. If the broth is too liquid, add some corn starch slurry (mix of 50% water and 50% corn starch). If the broth lacks taste, add grocery bought instant broth.
- The assembly of the Poutine
- All the ingredients are now done! For a traditional poutine, in a bowl, layer the fries, the cheese curds and a large spoonful of brown sauce. For a next level poutine, top the traditional poutine with your choice of lightly grilled onions and bell peppers, duck confit, bone marrow from the bones used in the broth or any other toppings you dream of!
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The venison bones can be replaced with any grocery bought beef bones, or leftover bones from a previous meal.
- The venison bones and the poultry carcasses can be replaced with the bones/carcass from any game animal, like goose, duck, grouse or turkey. Make the ratio about 50% from game animal with red meat and 50% from game animal with white meat.
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