Cajun Bison Poutine
Today we’re putting a Southern spin on Canadian poutine with this delicious Cajun bison poutine recipe! Traditionally, poutine is made with French fries, gravy and cheese curds and usually a meat like beef or bacon.
Bison ribeye is the perfect topping for poutine. A tender cut of meat in itself, this recipe calls for chunks of bison ribeye to be cooked medium rare. We recommend cooking your bison bits to 120 F for medium rare and 135 F for well done.
An already popular dish in Canada, poutine is slowly but surely infiltrating the United States. This poutine uses tender pieces of bison ribeye on a bed of homemade Cajun fries. A savory gravy tops it all off and melted the cheese curds to hold it all together.
Cajun Bison Poutine
Ingredients
For Fries
- 2 russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon paprika
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon corn starch
For Gravy
- 1 lb Great Range Bison Ribeye - cut into chunks
- 4 tablespoons butter
- 1 cup onions - finely chopped
- 2 tablespoons white wine
- 1/2 cup flour
- 2 cups beef broth
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cheese curds
- 1 tablespoon fresh parsley - finely chopped (optional)
Instructions
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Preheat the oven to 425F | 220C. Wash the potatoes and cut into wedges. In a large bowl combine the chopped potato wedges with the olive oil, garlic powder, onion powder, cayenne pepper, paprika, thyme, oregano, cornstarch and salt and pepper to taste. Stir until completely coated.
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Arrange the potato wedges on a greased or lined baking sheet. Bake for 20 minutes then flip the wedges over and continue to bake for another 20 minutes.
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Meanwhile, cut the bison ribeye into one inch thick chunks. Season with salt and pepper, to taste. Add the bison ribeye to a skillet over medium high heat along with half of the butter. Sear by stirring constantly for 3-5 minutes until the ribeye pieces are cooked medium rare (recommended); or 6-8 minutes for well done. Remove the bison ribeye from the skillet and set aside.
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Without cleaning the skillet, add the remaining butter and melt until frothy before adding the chopped onions. Saute the onions for 30 minutes, stirring occasionally, until golden brown and tender.
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Deglaze the pot with a splash of white wine. When the steam settles, stir in the flour a quarter cup at a time. Cook for 2-3 minutes until the flour is starting to thicken.
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Pour in the beef broth and stir until a thick gravy forms, about 8-10 minutes longer. Stir in the heavy cream and then remove from the heat.
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Arrange the potato wedges on a plate and add cheese curds and pieces of bison ribeye on top. Pour the piping hot gravy over the top of the pile. The gravy will melt the cheese curds. Add more cheese curds on top along with a sprinkling of fresh parsley as desired. Enjoy!
