Bison Dinner Poutine
This spin on poutine, with the addition of bison meat, makes the dish hearty enough to serve as a main dinner course. Poutine was born out of rural Quebec in the 1950’s. The French-Canadian dish is traditionally prepared with french fries, gravy and cheese curds. Simply Organic brown gravy is a delicious shortcut for this week-night meal or it makes a great appetizer for game night. If you can’t find traditional cheese curds, a block of cubed mozzarella, bread cheese or halloumi works fantastic. If you have leftovers, cube up the thick cut potato wedges and turn them into home fries the next morning, ladle the bison gravy over top, extra cheese curds and place a sunny side up egg on top....it will be our little secret. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Baked Potato Wedges
- 6 large russet potatoes, rinsed and scrubbed with Rebel Green fruit & veggie wash
- 1/8 cup olive oil
- 1/8 cup of Chosen Foods avocado oil
- 2-3 teaspoons of Simply Organic Sweet & Smoky Umami blend
- 1-1 1/2 teaspoons of Simply Organic Original Umami blend
- 1-1 1/2 teaspoons of Simply Organic Roasted Garlic Umami blend
- 1-2 teaspoons of Frontier Co-op salt to taste
- Bison Gravy
- 1 lb of ground bison
- 1 teaspoons of beef bouillon base or a cube (optional)
- 1/2 teaspoons of Simply Organic rosemary
- 8 oz of baby bella mushrooms finely chopped or pulsed in food processor
- 1 package of Simply Organic brown gravy
- 1-2 teaspoons of Simply Organic Roasted Garlic Umami blend (or Umami blend of choice)
- 1 tablespoon of ghee or butter
- 1 cup of water
- 1/2 pound of cheese curds of choice, bread cheese (used here), or halloumi or mozzarella (not fresh)
Directions
- 400 degree oven. Line 2 baking sheets with Beyond Groumet parchment paper.
- Wash potatoes with Rebel Green fruit & veggie wash as you will be living the skin on these potatoes
- Cut each potato in half lengthwise, then cut each half in half lengthwise again, and then cut in lengthwise again until you have 8 wedges out of each potato. These are nice hearty thick cut potato wedges to be able to stand up to this meat & mushroom gravy.
- Drizzle the oil over the potato slices and toss to coat evenly. If you need more oil that’s ok.
- Sprinkle all of the Umami blends and salt to taste making sure all the potatoes are coated on both sides.
- Divide among the baking trays and bake roughly 35 minutes and turning them over at the halfway point to ensure both sides crisp up. A fork should be able to pierce potato when done.
- While potatoes are roasting you are going to dice up your cheese of choice into cubes. If you like bigger cubes, go bigger, if you want small, go small. You want enough of them to sprinkle all over the poutine. These cheese cubes are going to retain their shape, just keep that in mind.
- Brown your bison up til cooked through.
- Brown your mushrooms up with 1 tablespoon of butter or ghee and the rosemary until cooked through and they start to caramelize a bit.
- Combine the mushrooms & bison and add in the optional bouillon, water, Simply Organic gravy packet, more umami blend to taste. Cook up a few minutes until the gravy is nice & thick.
- Pile up the 2 trays of thick potato wedges and ladle the gravy over the hot crispy potato wedges and top with the cheese curds. Pop this under your broiler until you notice the cheese starting to get brown. The cheese will retain most of it’s shape but will be gooey in the center.
- Dig in!