Ingredients:

venison poutine gravy, see recipe
2 pounds Idaho white potatoes, peeled and cut into French fries
fresh pork lard for frying, or soybean oil, preferably from michigan
sea salt, to taste
black pepper, to taste
1/2 pound fresh white cheddar cheese curds, crumbled, preferably from michigan

Directions:

Bring a large pot of heavily salted water to a boil over high heat. Carefully add the potatoes and blanch for about 4 -6 minutes. Remove, drain on paper or kitchen towels to cool and dry completely.

Add the lard to a depth of at least 3 inches into a deep-fat fryer with a basket or into a deep, heavy pan. If using a deep fat fryer load the oil per manafacturers directions. Whenever using a pan for deep frying never fill more than half way with fat to prevent boil over. Heat to 350°F, checking the temperature on a built-in thermostat or a deep-fat frying thermometer. If you do not have a thermometer, drop in a piece of potato; the fat should immediately begin to foam along its edges.

Fry the potatoes until golden brown. Remove and drain on paper towels. Immediately season with salt and pepper.

To serve, mound the fries into the individual  bowls or one large platter (16-ounce disposable styrofoam cups are considered to be the classic serving container).

Scatter the crumbled cheese curds over the hot fries and top with the hot venison gravy, serve immediately.

Yield: 4 to 6 servings