{"id":889,"date":"2022-01-14T13:37:49","date_gmt":"2022-01-14T13:37:49","guid":{"rendered":"https:\/\/prisedujour.com\/?p=889"},"modified":"2022-01-16T16:50:59","modified_gmt":"2022-01-16T16:50:59","slug":"the-best-venison-broth-poutine","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/01\/14\/the-best-venison-broth-poutine\/","title":{"rendered":"La meilleure poutine au bouillon de venaison"},"content":{"rendered":"\n<p>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.<\/p>\n\n\n\n<p>What makes a poutine an absolute meal of the gods is to add toppings:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Grilled onions and bell peppers<\/li><li>Duck or goose confit (to make your own homemade confit, <a href=\"https:\/\/prisedujour.com\/meats\/the-best-part-of-waterfowl-leg-confit\/\">click here<\/a>)<\/li><li>Bone marrow from the bones in the broth<\/li><li>Wild game Birria (<a href=\"https:\/\/prisedujour.com\/meats\/slow-cooker-birria-deer-tacos\/\">click here<\/a>)<\/li><li>Grilled venison steak slices<\/li><li>Grilled grouse breasts slices<\/li><\/ul>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>On this, enjoy this wonderful Canadian classic dish!<\/p>\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-left block-alignment-left is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"530\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/01\/IMG_3349-scaled.jpg?resize=800%2C530&amp;ssl=1\" class=\"wpzoom-recipe-card-image\" alt=\"The Best Venison Broth Poutine\" id=\"897\" srcset=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/01\/IMG_3349-scaled.jpg?resize=800%2C530&amp;ssl=1 800w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/01\/IMG_3349-scaled.jpg?resize=75%2C50&amp;ssl=1 75w, https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/01\/IMG_3349-scaled.jpg?zoom=2&amp;resize=800%2C530&amp;ssl=1 1600w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Print directions...\" style=\"background-color: #FFA921; box-shadow: 0 5px 40px #FFA921;\" data-servings-size=\"4\" data-recipe-id=\"889\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">The Best Venison Broth Poutine<\/h2><span class=\"recipe-card-course\">Course: <mark>Main<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>Canadian<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Easy<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">4<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">15<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Sauce and potatoes cooking time<\/span><p class=\"detail-item-value\">30<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-4\"><span class=\"detail-item-icon far fa-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Sauce cooking time <\/span><p class=\"detail-item-value\">120<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-8\"><span class=\"detail-item-icon far fa-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Total time<\/span><p class=\"detail-item-value\">45<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-1642343141878119\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">Venison broth (can be prepared in advance)<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-61e42982cbbd1\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">4 lbs of venison bones (I used 12 x 2 inches cross sections)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-61e42982cbbd2\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 Turkey carcass (or any other poultry carcass)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-61e42982cbbd3\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">4 lbs of vegetable trimmings (or a mix fresh of onions, carrots or any other tubers)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1642343162446136\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">6 liters of water<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1642343233310270\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">The fries<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-1642343228992265\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">8 russet potatoes, washed and cut in 1 cm (1\/2&#8243;) logs<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1642343248896364\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/4 cup of duck fat (or vegetable oil), melted<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1642343274825387\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp of salt<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423436297541495\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">The brown sauce<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-16423436592891585\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of butter<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423436696721608\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">3 garlic cloves, finely chopped<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423436681821598\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/2 cup of flour<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423436690421603\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 liters of venison broth<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423437174541745\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Salt and pepper to taste<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423437307971767\" class=\"ingredient-item ingredient-item-group\"><strong class=\"ingredient-item-group-title\">The poutine<\/strong><\/li><li id=\"wpzoom-rcb-ingredient-item-16423437288701762\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">4 cups of cheese curds (about 400 g)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423439107172060\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 medium onions, sliced (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423439943052265\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 green bell pepper, sliced (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423442567563187\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 green onions finely chopped (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-164234882465818532\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">300 g of duck or goose confit (to may your own, click here: <a rel=\"\" aria-label=\"\" href=\"https:\/\/prisedujour.com\/meats\/the-best-part-of-waterfowl-leg-confit\/\" target=\"_blank\">click here<\/a>)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16423442849883380\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">The bone marrow from venison bones (optional)<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-16423446464034617\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Venison broth<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-61e42982cbbd4\" class=\"direction-step\">** These steps can be done in advance. You need a broth made for the brown sauce. **<br \/>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. <\/li><li id=\"wpzoom-rcb-direction-step-61e42982cbbd5\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-16423461025368842\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">The fries<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-61e42982cbbd6\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-61e42982cbbd7\" class=\"direction-step\">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.<br \/>OR<br \/>Double fry the fries in oil or duck fat (to follow my recipe, click here: <a rel=\"\" aria-label=\"\" href=\"https:\/\/prisedujour.com\/meats\/the-key-to-the-best-french-fries-goose-duck-fat\/\" target=\"_blank\">french-fries<\/a>)<br \/>** You can use grocery bought frozen fries. In this case, follow the instructions on the package. **<\/li><li id=\"wpzoom-rcb-direction-step-164234653047412259\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">The brown sauce<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-164234654283412368\" class=\"direction-step\">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. <\/li><li id=\"wpzoom-rcb-direction-step-164234703168216211\" class=\"direction-step\">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.<\/li><li id=\"wpzoom-rcb-direction-step-164234694567915434\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">The assembly of the Poutine<\/strong><\/li><li id=\"wpzoom-rcb-direction-step-164234694314115429\" class=\"direction-step\">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!<\/li><\/ul><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\"><div id=\"substitutions\"><\/div>SUBSTITUTIONS &#8211; 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:<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li>The venison bones can be replaced with any grocery bought beef bones, or leftover bones from a previous meal.<\/li><li>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.<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"The Best Venison Broth Poutine\",\"image\":[\"https:\\\/\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/IMG_3349-scaled.jpg\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/IMG_3349-scaled.jpg?resize=500%2C500&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/IMG_3349-scaled.jpg?resize=500%2C375&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/IMG_3349-scaled.jpg?resize=480%2C270&ssl=1\"],\"description\":\"\",\"keywords\":\"Best of the Rest, deer, duck, goose, Moose, turkey, Venison, Waterfowl, Best of the Rest, deer, duck, goose, Moose, turkey, Venison, Waterfowl\",\"author\":{\"@type\":\"Person\",\"name\":\"Philippe April-LeQu\u00e9r\u00e9\"},\"datePublished\":\"2022-01-14T13:37:49+00:00\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT45M\",\"recipeCategory\":[\"Main\"],\"recipeCuisine\":[\"Canadian\"],\"recipeYield\":[\"4\",\"4 servings\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"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\",\"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\",\"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\",\"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)\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Venison broth\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"** 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.\",\"text\":\"** 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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-61e42982cbbd4\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-61e42982cbbd5\",\"image\":\"\"}]},{\"@type\":\"HowToSection\",\"name\":\"The fries\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-61e42982cbbd6\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.ORDouble 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. **\",\"text\":\"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.ORDouble 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. **\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-61e42982cbbd7\",\"image\":\"\"}]},{\"@type\":\"HowToSection\",\"name\":\"The brown sauce\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-164234654283412368\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"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.\",\"text\":\"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.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-164234703168216211\",\"image\":\"\"}]},{\"@type\":\"HowToSection\",\"name\":\"The assembly of the Poutine\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"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!\",\"text\":\"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!\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2022\\\/01\\\/14\\\/the-best-venison-broth-poutine\\\/#wpzoom-rcb-direction-step-164234694314115429\",\"image\":\"\"}]}]}<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>La poutine est le repas canadien par excellence. Tellement plein de saveurs et de richesse. De plus, le bouillon est fait avec les os de votre derni\u00e8re prise et des retailles de l\u00e9gumes.<\/p>","protected":false},"author":1,"featured_media":897,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[116,17,24,23,37,19,38,118],"class_list":["post-889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meats","tag-best-of-the-rest","tag-deer","tag-duck","tag-goose","tag-moose","tag-turkey","tag-venison","tag-waterfowl"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/01\/IMG_3349-scaled.jpg?fit=1906%2C2560&ssl=1","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/comments?post=889"}],"version-history":[{"count":5,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/889\/revisions"}],"predecessor-version":[{"id":915,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/889\/revisions\/915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media\/897"}],"wp:attachment":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media?parent=889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/categories?post=889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/tags?post=889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}