Growing up in upstate, NY there’s a few, shall we say area delicacies that you run into from time to time. Poutine is one such delicacy. Hailing from Quebec much of the Northeastern United States has adopted this dish as a local tradition, and it can be found in numerous restaurants around. For my version I added venison, because who wouldn’t love a venison poutine?
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In our home, Eastern European food is a staple. Chuck’s family is bohemian (Western Czech Republic, think Prague) and I grew up eating a lot of it, so we both have a history with the flavors. There are lots of soups, stews, sauerkraut, spaetzle, potato dumplings, and roasts. It’s all delicious if you ask me….
One of the things that I love most about fall and winter is the excuse to turn on the stove. I absolutely love slow cooked recipes that not only help keep the house warm but also make it smell amazing! This recipe is one of those wonderfully easy recipes that just require a bit of extra time in the oven. It also makes for a pretty stunning meal at a dinner party….
In this house we eat a lot of venison, in fact, it’s our favorite meat. This admission is often met with skepticism, as it seems there are quite a few people that have tried venison once and decided it wasn’t for them. I usually chalk this up to bad preparation. More times than I can count I’ve been able to change these skeptic’s minds with a deer that’s been butchered and prepared myself. While I don’t claim to be an expert, however, I’ve spent a good portion of my life watching my dad and then butchering and preparing venison on my own….
This is a recipe that I have wanted to make for a long time. I saw the original version way back in 2014 on Manger. I had seen a number of stuffed cabbage recipes, but this one came out so beautifully that I was propelled to make it asap, and I did, but of course, I didn’t take any photos. I’ve made it a few times since, and finally gotten a few ok shots of it….
