Poutine with pulled venison

Beer sauce, and maple syrup

Portions: 4

Pulled venison

Ingredients:

• 2 tablespoons canola oil
• 1 kg roast venison
• 1 carrot, cubed
• 1 Spanish onion, diced
• 2 garlic cloves, minced
• 350 ml game stock
• 350 ml dark or black beer of your choice
• 50 ml cider vinegar
• 50 ml maple syrup
• 1 sprig fresh rosemary
• 1 bay leaf
• Ground black pepper
• Salt

Preparation:

• Preheat oven to 300 F.
• In a stock pot, brown the roast on both sides in the oil over high heat. Set aside.
• Add onions, carrots, and garlic. Stir and cook for 5 minutes.
• Deglaze with beer. Reduce by half.
• Add game stock, maple syrup, cider vinegar, rosemary, and bay leaf and season with salt and pepper. Bring to a boil.
• Add the roast venison, cover and bake for 2 1/2 to 3 hours.
• Remove the roast and strain the juices into a small saucepan.
• Simmer over medium heat until syrupy.
• Set aside. This liquid will be the sauce for your poutine.
• Pull (shred) the roast venison and keep warm.

Poutine

Ingredients:

• 2 lbs. russet potatoes, halved lengthwise
• 1/2 cup canola oil
• 4 French shallots, peeled and halved lengthwise
• 4 whole, unpeeled garlic cloves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp. maple syrup
• Salt and pepper
• 4 cups pulled venison
• 1 large bag cheese curds of your choice
• Beer and maple sauce for your poutine
• 1 green onion, thinly sliced

Preparation:

• Preheat oven to 400 F.
• In a large bowl, combine russet potatoes, canola oil, French shallots, garlic cloves, rosemary, thyme, and maple syrup.
• Place in a large baking tray lined with parchment paper and bake for about 15 minutes, or until potatoes are tender and golden-brown. Season to taste.
• In serving bowls, assemble poutine servings in the following order: Potatoes, cheese curds, pulled venison, and beer-maple sauce.
• Garnish with sliced green onions.