Wild Game Poutine & Burgers (w/Carey Price and Martin Picard)
https://www.youtube.com/watch?v=PvrUCQjzDuE
CARIBOU, MOOSE & VENISON ITALIAN POUTINE
INGREDIENTS
Bolognese Sauce
-1 kg assorted ground meat (whatever you have left in the freezer from the year before)
-250 ml brunoise-cut carrots
-60 ml chopped garlic
-500 ml brunoise-cut onions
-150 ml brunoise-cut celery
-10 g salt
-160 ml white wine
-800 ml crushed canned tomatoes
-A sprig of rosemary
-60 ml milk
Italian Poutine
-Fries
-Cheese curds
-Wild game Bolognese sauce
-Basil pesto
METHOD
Bolognese Sauce
Stir vegetables with salt and add meat.
Deglaze with white wine and reduce by 2/3. Add tomatoes and cook
over low heat for about 1 hour 30 minutes. Finish cooking with milk.
Italian Poutine
Place cheese at the bottom of the dish, add fries, more cheese and
the Bolognese sauce. Top with basil pesto.
GOOSE & BUSTARD BURGERS
INGREDIENTS
-3 goose breasts
-3 bustard breasts
-2 eggs
-200g sautéed onions
-70g of breadcrumbs
-10 g of salt
-12 slices of smoked bacon
-Montreal steak spice (to taste)
-100 ml of maple syrup
-6 hamburger buns
-Dijon mustard (to taste)
-450 g grated Gruyère
-12 thin slices of tomatoes
-½ onion, finely sliced
METHOD
Place the goose and the bustard in a meat grinder. Mix in eggs,
sautéed onions, breadcrumbs and salt. Shape into patties.
Gently cook the bacon in a frying pan with spices. At the end of cooking,
remove the fat and pour the maple syrup.
On each bun, spread a generous amount of Dijon mustard. On the lower halves,
add 2 slices of the maple syrup bacon, 2 slices of tomatoes, onion slices and
a handful of cheese. The mustard and cheese go on the top bun only.
Grill the patties 6 minutes on each side.
Meanwhile heat the buns on the top rack. Assemble.
https://www.sail.ca/en/carey-price
