Poutine with deer filet mignon, rapini and sautéed mushrooms
- Preparation 25 min
- Cooking 1 h
- Servings 3 to 4
- Freezing I do not suggest
Sorry? Does a poutine with deer filet mignon, rapini and sautéed mushrooms really exist? Now yes! To raise the bar even higher, imagine this dish paired with a solid wine like the Palencia Monarcha Cabernet Sauvignon. Believe me, the combination of the two will throw you to the ground! So I suggest eating on the floor, literally, just in case.
- 650 g frozen fries in quarters
- 250 g thick slices of bacon
- About 2 1/2 cups rapini (a small bunch), roughly chopped
- Olive oil
- 227 g cremini mushrooms, sliced
- 1 tablespoon butter
- 398 ml poutine sauce
- One envelope (34 g) demi-glace sauce mix
- 350 g deer filet mignon, taken out of the fridge 30 minutes before cooking
- 250 g cheese curds
- 200 g Le Calumet smoked cheese, grated
- 2 green onions, thinly sliced
- Salt and pepper from the mill
- Preheat the oven to 425 °F.
- Place the fries on a large baking sheet and distribute. Place in the oven and bake according to package directions.
- On another large baking sheet lined with parchment paper, place the bacon slices and cook for 15 to 20 minutes or until the bacon is crisp. Place on several sheets of absorbent paper and press to remove as much fat as possible. Roughly chop and set aside.
- In a large skillet heated over high heat, put the rapini, add a drizzle of olive oil and season with salt and pepper. Cook, stirring, 2 to 3 minutes, until the rapini is cooked but still crispy. Pour into a bowl and set aside.
- In the same pan heated over medium-high heat, add the mushrooms and cook, 3 to 4 minutes to bring out the water.
- Add the butter, season with salt and pepper and mix. Continue cooking, 3 to 4 minutes, without stirring too much, to allow the mushrooms to sear. Pour into a bowl and set aside.
- In a small saucepan heated over high heat, pour the poutine sauce, demi-glace sauce and add 1 1/4 cups of cold water (more or less according to package directions). Mix, bring to a boil and reduce heat to low. Simmer for 5 minutes while stirring. Keep warm.
- In a skillet heated over medium-high heat, pour a thin drizzle of olive oil and place the deer in the pan. Season generously with salt and pepper. Cook for 3 to 4 minutes per side or until desired doneness. Transfer to a plate, cover tightly with foil and let stand for 5 minutes before slicing.
- Build your poutine! Divide the fries on the bottom of the plate and add some bacon, cheese curds, mushrooms, rapini and smoked cheese. Add fries and repeat with the rest of the ingredients. Drizzle with hot sauce and garnish with green onions before devouring!