Venison Poutine

A new twist on a classic

By Raeanne O’Meara

Poutine is one of my favourite mid-week treats – the combination of flavours is endless, and it can be as easy or as fancy (if you can call poutine fancy) as you desire. Level up with venison cooked on the smoker, hand-cut fries and homemade gravy; make it simple with store-bought gravy and fries.





Venison cut of your choosing (roast or steak)

1/3 cup brown sugar


3 tbsp garlic powder

2 tbsp paprika

1/2 tbsp ancho pepper powder

Salt and pepper

2 tbsp extra virgin olive oil




Cheese curds

Various other toppings such as green onions, cherry tomatoes, bacon, avocado, etc.


How To

Combine the brown sugar, garlic powder, paprika, ancho pepper powder and salt and pepper (adjust these amounts to personal preference) in a small bowl OR skip this step and use your favourite venison seasoning. This amount makes enough to cover a large roast, so scale down if using steaks.


If cooking a venison roast, preheat the oven to 350 degrees Fahrenheit. Liberally coat the roast with seasoning and olive oil, then cook in the oven until an internal temperature of 145 degrees Fahrenheit is reached. If cooking steaks, coat them in seasoning and fry until medium rare. Let the meat rest for five minutes before cutting into thin slices. Prepare and cook the fries, gravy and whatever toppings you desire.


Now you can plate your poutine! This is a great meal to have with a group of people, as you can all customize your poutine however you wish.