Maple Elk Poutine

Introduction to Maple Elk Poutine

Maple Elk Poutine is a unique twist on the classic Canadian poutine that showcases the rich flavors of the North. Originating in Quebec, the traditional poutine dish consists of French fries topped with cheese curds and smothered in brown gravy. This variation incorporates the luscious taste of tenderized elk meat enhanced by the sweetness of maple syrup—a nod to Canada's love for this natural sweetener.

History of Poutine

Poutine was invented in the late 1950s in rural Quebec. It's said to have originated in Warwick, a small town in the Arthabaska region, though several other Quebec communities claim to be the origin. Initially considered a regional dish, it grew in popularity across Canada throughout the 1990s and beyond. The addition of elk and maple is a modern twist that celebrates local Canadian ingredients often found in the boreal forests and maple groves.

Ingredients

• Elk meat - 1 pound, cut into cubes
• Maple syrup - 1/2 cup
• Cheese curds - 2 cups
• Potatoes - 4 large, for frying
• Onions - 2, sliced
• Butter - 2 tablespoons
• Flour - 2 tablespoons
• Beef broth - 2 cups
• Garlic - 2 cloves, minced
• Salt - to taste
• Pepper - to taste
• Canola oil - for frying

Preparation

Begin by preparing the elk meat. Because elk is lean, it benefits from marinating. Combine maple syrup, garlic, salt, and pepper in a mixing bowl and add the cubed elk meat. Let it marinate in the refrigerator for at least 1 hour.

Cooking Process

Step 1: Making the Fries

1. Peel the potatoes and cut them into 1/4 inch thick fries. Rinse in water to remove excess starch.
2. Heat canola oil to 375°F in a deep fryer or large pot.
3. Fry the potatoes in batches until golden brown. Remove and drain on a paper towel-lined plate. Sprinkle with salt immediately after frying.

Step 2: Cooking the Elk

1. Remove marinated elk meat from the refrigerator.
2. Heat a skillet over medium-high heat and sear the elk cubes until browned and cooked through, approximately 5-7 minutes per side. Adjust the time based on how thoroughly you want your meat cooked.

Step 3: Making the Gravy

1. In a saucepan, melt the butter over medium heat.
2. Stir in onions and flour, cooking until lightly browned to create a roux.
3. Gradually add beef broth while stirring continuously until it thickens into a rich gravy.

Step 4: Assembly

1. Layer the fried potatoes on a serving platter.
2. Top with the cooked elk meat.
3. Sprinkle cheese curds generously on top.
4. Pour the hot gravy over the top to melt the curds.

How to Enjoy Maple Elk Poutine

This dish is best enjoyed hot, ensuring that the cheese curds are perfectly melted and gooey from the warm gravy. Pair it with a light beer or a robust red wine to complement the rich flavors of the elk meat and the sweetness of the maple syrup. Whether for a winter gathering or a casual dinner, this luxurious poutine will surely impress.

Using a Cooking Timer

Monitoring cooking times is crucial for this recipe. Use a cooking timer to ensure that you do not overcook the elk meat or burn the fries. Timing is key to maintaining the dish's quality and texture.