Deer Filet Mignon Poutine With Rapini and Mushrooms Recipe
This deer filet mignon poutine with rapini and sauteed mushrooms is rich, hearty and totally unique, a gourmet spin on a Quebec classic.
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Cooking tools:
- Pepper mill
- Grater
- Oven
- Stove
- Baking sheet
- Parchment paper
- Paper towel
- Skillet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Aluminum foil
- Plate
Ingredients
- 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
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