Traditional Recipes Series
Part 1
Today’s Key Mi’kmaq Words To Know
Lentukewey = deer meat
Tia’muey = moose meat
Plamu = Salmon
Luskinikn= Bannock
Kiwaskanqatestasikewey = for cents cake
Nalikutkniejk = Antigonish
Googoo = Clan Name = Ku’ku’kwes: night owl
Ma’wiomi = Pow Wow
Mijipjewey = Food
It is Mi’kmaq Heritage Month, I plan to work on five traditional cooking themes which will include recipes consisting of Moose (Tiam), Deer (Lentuk), Salmon(Plamu), eels ( Kato) and bannock (Luskinikn). I am lacking eel recipes though, so if someone out there can help contribute their favorite eel chowder, soup, stew, smoked or broiled eel recipes, etc, it would be appreciated. Any recipe contributions would be for that matter, traditional or contemporary. My cousin Daisy Googoo graduated from Culinary School a couple years ago. Daisy will be cooking up for the Ma’wiomi in Antigonish on October 25, 2007 and she is seeking traditional menus. I said, I would help out but I asked her to share some of her favorite dessert recipes in return. I remembered Daisy said her favorite part of Culinary School was baking pastries and desserts. If this is what she most enjoys, then those are the recipes I would like to her to contribute to the online Mawiomi. I do not have much experience with desserts as she does, my menus mostly consists of main dishes and some soups that I have learned from cooking for friends and family. However, I am interested in discovering new foods and menus all the time. I know that there is more to life than Mr. Noodles, KD ( Kraft Dinner) and the infamous Cape Breton Steak aka Maple Leaf Bologna: menus that are both tastier and more nutritional yet still affordable.
A Mi’kmaq Ma’wiomi is a traditional celebration where people get together, feasts and much more, is often known as a Pow Wow. Our Mi'kmaq Ma’wiomi's (Feast or gatherings) have traditionally consisted of prayers or healing ceremonies, talking circles, storytelling, music, singing and dancing, sharing knowledge, arts, crafts and of course feasts that consists of several great foods (Mijipjewey) and drinks. It is in this same spirit we are hoping to achieve on line, where we share our experiences, knowledge and so on. In this on-line Ma’wiomi, our goal is to bring attention, learn, teach and discover much of the talent, knowledge, facts and history, role models, etc that stems from the Mi’kmaq nation, all of which reflects only the positive side of each contribution and story. Each story and contribution will consists of recipes, food facts or food history that we can fit into a “Cookbook Theme”. It is my hope to someday publish some of these stories and recipes into a “Mi’kmaq Heritage Cookbook” where any funds generated would be used to promote our culture and heritage through projects that are not yet publicly funded such as workshops where we learn to tan moose hides or hire a traditional canoe builder to teach these lessons to those who wish to learn. Maybe we can learn to build a teepee from start to finish or something of this nature and interests. This can happen if we work in unity towards these common interests. We certainly hope you enjoy reading, learning, sharing and regaining our heritage and culture on this journey.
Information on the Ma’wiomi in Antigonish is as follows:
In celebration of MikMaq Heritage Month there is a Mawio'mi to be held October 25, 2007. The day will include:
-- Pow wow from 3:00 -5 :30pm
--Dinner and Entertainment from 5:30 - 7:00pm
--Comedy Show 7:00 - 9:00 with special guest - Glen Gould!!!
..who will be performing two SWEET ACTS!
"21 Ways to Scalp an Indian"
"The Red Man's Kit"
There is no fee for any portion of this event! but a suggested donation is welcome... come out and make this a spectacular time!!
Before I post any recipes, I would like to share with you a song that you would likely hear at a Mi’kmaq Pow Wow.
Time and Place will be:
Thursday, October 25, 2007
3:00 p.m to 9:00 p.m
Mackay Room in the Sub
St.Fx, Antigonish, Nova Scotia
Email:
x2004clu@stfx.ca
Mi’kmaq Gathering Song
Wejkwita’jik nkikma’q wila tet nike’a
Ma’wiomi weskowa’sit, weltasualtultiek, a way.
Wejkwita’jik niskamijk wula tet nike’ a
Nenmitij na telta ‘jik, petaqte’ji’jk
Wtowtiwow.
Wejkwita’jik no’kmaq wula tet nike’a
Pepkwijete’ ma’tijik newtitpa’q
Way ha ya you way.
A way ha, way ha, way ha ya
Way ha way ha ya
Way ha ya yo way.
A way ha, way ha, way ha ya
Way ha way ha ya
Way ha ya you way.
Tiam’muwei – Roast Moose
Ingredients:
Moosemeat
Onion broth
Beef broth or gravy
Onions
Salt
Pepper
Soya Sauce
Garlic
Directions:
Soak moose meat in onion broth overnight. Place roast in a roast pan. Add beef broth or gravy. Cut up small slices of garlic. Include salt and pepper to taste. Sprinkle with Soya sauce. Place in an oven for 350 degrees for 4 to 5 hours. The last ten minutes, put in some more beef gravy. Serve with vegetables and chow chow
Moose Burgers
21/2 lbs Moose meat (grounded) 1 egg 2 c. Bread crumbs Salt & Pepper Garlic Salt ½ c. Steak Sauce.
Method: Mix all together, make into patties and cook aver low heat- approx.10 min. On each side. Onions are optional. -cooked or raw
from Amelia Jesty
Moose Roast
1-4 lbs. moose roast
3-4 strips bacon
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dry mustard
4 tbsp. brown sugar
2 1/2 cups water
1/2 cup white wine vinegar
2 tbsp. chopped onions
3 tbsp. flour
1 cup cranberry juice
1 cup milk
Remove fat from moose and wipe well with clean cloth.
Lard the roast as follows - cut bacon into 2" strips, pierce the roast with a sharp knife at 2 " interval and insert bacon into holes - place roast into glass or earthenware bowl .
Mix the following ingredients and pour over roast.
Cover and marinate roast for 24 to 48 hours in the refrigerator.
Turn roast often if marinate does not cover completely.
Marinate - salt, pepper, cinnamon, cloves, mustard, brown sugar, water and vinegar -remove roast from marinate and place in covered roaster at 350 degrees for approximately 1 hour
Add onion flakes, cranberry juice and continue cooking roast until tender, approximately 1 more hour
When cooked, remove from pan to hot platter.
Add flour to pan dripping and cook for 5 minutes
Add milk, stirring constantly until gravy is desired thickness.
Moose Sukiyaki
2 Tbsp. vegetable oil 30 ml
1 1/2 lb. boneless moose sirloin 750 g
3 garlic cloves, minced
1/2 c soy sauce
3 Tbsp. sugar
3 Tbsp. chicken broth
1 large onion, thinly sliced
1 small green bell pepper, chopped
3/4 c thinly sliced celery
1/2 lb. fresh mushrooms, sliced
1- 8 fl oz. (227ml) tin sliced bamboo shoots, drained
3/4 c. sliced green onions
1 Tbsp. freshly grated ginger root
1 Tbsp. cornstarch, mixed with 2 Tbsp/30 ml chicken broth or water
Heat oil in a large heavy skillet until very hot.
Slice meat diagonally into strips, brown in batches in the hot oil. Blend together garlic, soy sauce, sugar and chicken broth; add half to meat in skillet, reduce heat to medium. Add onion, green bell pepper, celery and mushrooms, cover; reduce heat again and simmer 10 minutes.
Add remaining soy mixture to pan, together ,with the bamboo shoot slices. simmer uncovered , 4-5 minutes.. Add green onion, simmer 1 minute. Add grated ginger and cornstarch mixture. Stir and cook until sauce thickens slightly
Moose Roast with Cranberry Gravy
4 lb Moose Roast
3 Strips salt pork or thick sliced bacon
1 ts Salt
1/4 ts Black pepper
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1 ts Dry mustard
4 tb Brown sugar
2 1/2 c Water
1/2 c White wine vinegar
2 tb Onion flakes
3 tb Flour
1 c Cranberry juice
1 c Milk
Remove all fat from the moose roast and wipe well with a clean damp cloth. Lard the roast as follows: Cut salt pork or bacon into 1/4 inch strips and chill thoroughly. Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and insert the chilled strips of salt pork or bacon. Place the roast in a glass, earthenware or porcelain bowl. Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the water and vinegar and pour over the moose ( 3 cups of sweet pickle juice may be used in place of the brown sugar, water and vinegar if desired. ) Marinate the roast for 24 to 48 hours, turning it over frequently if the liquid does not completely cover it.
Remove the roast from the marinade and place it in a covered roaster in a 350 degree oven for approximately one hour. Add onion flakes and cranberry juice and continue roasting until tender. ( about one hour ). Transfer meat to a hot platter. Add flour to the pan drippings and stir until the flour has absorbed the fat. Add the milk, stirring constantly, until gravy is desired thickness. Serve hot with the roast. Serves 6-8.
Moose Stroganoff
1 1/2 lb Moose sirloin steak (cut in 1/2" strips)
1/2 c Plus 2 tbsp. flour
1 ts Salt
1/2 lb Mushrooms, chopped
2 sm Onions, chopped
1 Clove garlic
3 tb Fat
1 tb Worcestershire
1 c Canned beef bouillon
1 c Sour cream
Steamed rice
Roll meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Add meat and brown. Remove meat, mushrooms and onions from pan. Add remaining flour to drippings in pan. Add Worcestershire and bouillon. Cook until thickened. Add sour cream. Heat until gravy simmers. Add cooked moose and vegetables and heat. Serve over rice.
Moose Steak with Musuroom Sauce
1 lg Moose Steak
3 tb Bacon Drippings
1/2 c Bouillon Or Consomme
1 md Onion, Chopped
1/2 ts Garlic Powder
3 tb Tomato Paste
1/2 c Water Or Sherry
1 c Sliced Fresh Mushrooms
2 tb Unbleached All-Purpose Flour
1/4 c Cream
ds Of Paprika
Heat the bacon drippings in a large skillet and brow the steak on both sides, thoroughly. Add the broth, onion, garlic, and tomato paste diluted in the water or sherry. Cover the pan and simmer for 1 hour or until the meat is tender. Remove the steak from the pan and keep hot. Add the mushrooms to the pan liquid; cover and simmer for 1 minute. Thicken with flour and water mixture. Dilute with the cream. Heat thoroughly. Taste for seasoning and pour over the steak. Sprinkle with the paprika.
Fall Apart Moose
2 Onions; medium
1 lb sweet carrots
4 lb Moose rump roast
2 Cloves garlic
2 c Water
1 pk Onion soup mix
Salt
Pepper
2 tb Cornstarch
2 Beef bouillon cubes
Use a large slow cooker on high temperature setting. Dice onions and carrots and put in slow cooker. Add moose roast. Slice garlic in small pieces. Add water, garlic and onion soup. Salt and pepper to taste. Cover and cook for 4 hours.
Drain juice from meat into saucepan. Add bouillon cubes. Bring juice to boil. Add cornstarch and stir until juice turns thick and clear.
Pour gravy (juice) back into the slow cooker with the moose and carrots/onions. Cook for another hour.
When done, slice moose in thin slices. Place in center of serving platter, garnish with carrots and onions. Pour a small amount of gravy over moose and serve. Mashed potatoes, rice or baked potatoes are fantastic with the remaining gravy.
Moose Pie
1 1/2 lb Moose steak, cubed
1/3 - 1/2 c. flour
1 md Onion, chopped
1 Clove minced garlic
3 tb Oil
2 c Water
2 tb Worcestershire sauce
1 ts Marjoram
1 ts Thyme
1 ts Celery seed
1 ts Salt
1/2 ts Pepper
1 Bay leaf
Diced potatoes & carrots
Frozen peas or green beans
Pie crust
Shake cubed steak in plastic bag with flour, a few cubes at a time. Brown moose and onions and garlic in heated oil, until Moose is brown. Add water, herbs, Worcestershire sauce, salt and peppers. Bring to a boil, reduce heat, simmer 1 1/2 hours. Add potatoes and carrots, cook approximately 30 to 45 minutes longer. Add peas. Pour into pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.
Venison Stroganoff
2 lb. venison steak
2 tbsp. butter
1 package onion soup mix
4 cups water
2 tbsp. chopped parsley
1/2 tsp. garlic powder
dash of pepper
1/4 tsp. oregano
1/2 cup sour cream
1/2 cup corn starch
Cut up venison steak into 1 inch cubes. Brown the cubes in 2 tbsp of butter. Stir in 1 package of onion soup mix. Add 4 cups of water to 2 tbsp. chopped parsley, 1/4 tsp. garlic powder, dash of pepper, 1/2 tsp.oregano. Bring to a boil. Turn heat very low and cook gently about 1 1/2 hours. When meat is tender add 1/2 cup sour cream dairy type. Do this by first a little hot sauce from the meat. Put all meat back into the mixture and blend 1/4 cup corn starch into a little water and stir into meat mixture. Cook until sauce thickens. Serve over cooked noodles or rice and along with salad and a vegetable.
By Eunice Stick (Stockbridge-Munsee Community Bowler, WI)
Story
Our Family has just another culinary delight from the wild. The credit goes to "Outdoor Life Magazine"
It was a last ditch-desperate attempt to find out what to do with a freezer full of venison that I picked up the Nov. 1969 issue of your magazine and read in it an article by Edna Wagner-Piersole Titled "Venison Fit for a King" and this recipe I met with instant success and now it is one of our favorites-you should try what "Venison fit for a King" tastes like.
Hot Taco Dip
1 lb. of hamburger, venison, turkey etc.....ground up
1 packet of taco seasoning, hot, mild
1 can refried beans small can
1 jar of picante sauce or salsa
1 bag of taco cheese
1 bag of tostada chips for dipping
Brown hamburger in frying pan. Add taco seasoning as directed on the package. When done add picante or salsa to hamburger mixture. Stir and let simmer for 15 min. In a 13x9 inch pan or glass dish spread the can of refried beans on the bottom of the pan. After the hamburger mixture is done simmering spread over the top of the refried beans in pan. Sprinkle on the cheese and put in a 200 degree oven until cheese is melted. Dip with chips.
By Cindy Jungenberg (Stockbridge-Munsee Community Bowler, WI)
Story
I received this recipe from a fellow. The dip was an appetizer to the homemade chicken soup he also made. We came from out of town and stayed with our fellow friend that put us up for the night while we were in town. We arrived around dinner time and the fellow had prepared an appetizer and dinner. We started on the appetizer and enjoyed it so much we forgot about the chicken soup. I told the fellow that that dip he made was excellent and asked for the recipe. He gave me the recipe and it has been a favorite for any family get together. I have had to make the dip on a very short notice one time and only had venison in the house. The dip being so good nobody new it was venison instead of hamburger.
Thanks, Cindy
Cindy Jungenberg
Librarian Specialist
Stockbridge-Munsee Library/Museum
N8510 Moh He Con Nuck Road
Bowler, WI 54416
715-793-4834
Fax 715-793-4836
cindy.jungenberg@mohican-nsn.gov.
Objiway Moose Steaks
1 kg (2 lb) moose steak
Salt and black pepper to taste
250 ml (1 cup) bread crumbs
1 cn 12 oz (375 ml) pasta sauce
250 ml (1 cup) grated mozzarella cheese
Season steaks with salt and pepper. Coat streaks with bread crumbs and bake at 350 F (180 C) for 10 minutes, turning once. Add pasta sauce and cook for an additional 15 minutes. Add mozzarella cheese and cook until cheese in melted. 4 servings.
Deer meat stew
1 1/2 lbs deer meat, 2 tbsp. fat, ½ cup onions, 4 medium potatoes (cubed), 1 tsp. salt, 1/4 tsp. pepper, 4 carrots
Method: Brown deer meat in hot fat, season with salt & pepper, Add 11/2 c. Water, simmer for about 15 min. Add onion, carrots and potatoes. Simmer for 1 1/2 - 2 hours.
Turnip may be added.
from Amelia Jesty
Rack of Venison With Forest Mushrooms
Prepared by chef Hessni Malla of La Tour d'Argent Restaurant.
1 quart beef stock
½ cup chopped leeks
¼ cup each, chopped: shallots and carrot
1 tomato, chopped
½ bunch fresh parsley (leaves only)
½ cup port wine
2 teaspoons tomato paste
1 rack of venison (8 ribs, about 2 pounds)
¼ cup olive oil
2 cups sliced mixed exotic mushrooms (such as oyster, shiitake, portobello)
Salt and freshly ground black pepper, to taste (optional)
Chopped parsley or watercress for garnish (optional)
In a very large saucepan, combine stock, leeks, shallots, carrot, tomato and parsley; whisk in port and tomato paste. Bring to a slow boil, reduce heat and simmer 2 hours, or until sauce is reduced to 3 cups. Strain and discard solids. Preheat oven to 425 degrees. Place venison on a rack in a roasting pan and roast 25 minutes, just to medium rare. Remove venison from oven and set aside. (To add an optional crust on the top, brush 1 tablespoon Dijon mustard over roasted venison. Pat on about ½ to ¾ cup dry seasoned bread crumbs. Return venison to oven until bread crumbs are browned.)
Meanwhile, heat oil in skillet and add mushrooms; sauté briefly, then season with salt and pepper. Pour about ¼ cup sauce on each of 8 plates. Place 2 slices venison on each plate, atop sauce. Garnish with mushrooms and chopped parsley. Makes 8 servings.
Medallions of Venison With Chili-Pepper Sauce
From Rotisserie for Beef & Bird, this recipe appears in Houston Is Cooking the Best by Ann Criswell (Houston Gourmet, $19.95).
12 (2-ounce) venison medallions, from the back strap if possible
4 egg whites, whipped
2 tablespoons soy sauce
1 teaspoon honey
2 garlic cloves, minced
2 tablespoons cornstarch
½ cup each: vegetable oil and soft butter (1 stick)
Chili-Pepper Sauce (recipe follows)
Pound venison medallions with a mallet; place in a ceramic or stainless steel dish. In a small bowl, combine egg whites, soy sauce, honey, garlic and cornstarch. Spoon mixture over venison, coating all pieces well, then refrigerate, covered, 24 hours.
Remove venison from marinade. Heat oil in medium-size skillet; add venison and sauté over high heat on both sides until nicely brown. Do not overcook; meat should be pink in the center. Add butter to give venison a delicious nutty taste. Lift venison out of butter, then place on a heated platter; set aside. Keep the skillet, with butter and pan drippings, on the stove to make the Chili-Pepper Sauce.
When sauce is made, place 3 venison medallions on each of 4 plates and ladle Chili-Pepper Sauce over top. Serve with wild rice or risotto and winter vegetables. Makes 4 servings.
Note: To reduce sodium, calories and fat, use low-sodium soy sauce and eliminate oil by sautéing venison in a nonstick skillet using vegetable oil spray. Reduce amount of butter to ¼ cup. Use salt-free, defatted beef stock and substitute half-and-half for whipping cream in the sauce.
Venison Stroganoff
1 kg (2 lbs) deer, moose or elk steak
15 ml (1 tbsp) margarine or vegetable oil
1 pkg dry onion soup mix
1 L (4 cups) water
30 ml (2 tbsp) parsley, chopped
2.5 ml (½ tsp) garlic powder
dash pepper
0.5 ml (¼ tsp) oregano
60 ml (¼ cup) cornstarch
125 ml (½ cup) light sour cream or plain yogurt
Directions:
1. Cut meat into 2½ cm (1 inch) cubes. In a large saucepan, brown meat in oil or margarine.
2. Stir in onion soup mix and add water, parsley, garlic powder, pepper and oregano. Bring to a boil, then turn heat to low. Cook gently for about 1½ hours or until meat is tender.
3. Mix cornstarch with a small amount of cold water (about 30 ml or 2 tbsp) and then add to meat mixture. Stir and cook until sauce thickens.
4. Add sour cream or yogurt and heat until hot but not boiling.
5. Serve over noodles or brown rice if desired.
http://www.diabetes.ca/aboriginal/recipe_venison_stroganoff.asp
Source: Canadian Diabetes Association – Aboriginal recipes section
Kiowa Venison Roast
Slab of venison, about 2" thick
4 ts Bacon fat
1/4 ts Pepper
1 tb Celery, chopped
1/2 c Flour
1/2 ts Salt
1 tb Onion, chopped
2 c Water, boiling
Lay venison on board and pound flour into it. Melt fat in a large frying pan, and brown roast in it. Add all the seasoning and 1/2 of the water. Cover and let simmer for 55 minutes. Pour in rest of water and simmer until done.
Deer Chili
1 lb. ground deer meat
1 onion, chopped
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1 pt. tomato juice
1 can tomato sauce
1 can whole kernel corn
1 can pinto or kidney beans
1 pkg. chili mix
Brown meat, onion and garlic in skillet. Put in slow cooker along with all other ingredients. Cook on low setting for 6 to 10 hours or overnight. I double this and freeze. Use in winter for a quick
Baked Deer Meat
Cube deer meat; about 2-3 steaks worth
1 Beef bouillon cube; dissolved in:
3/4 c Water
2 ts Worcestershire sauce
1 tb Soya sauce
1 pn Salt and pepper
Chopped onion; (if desired)
Combine all the above in a casserole dish and bake at 325F for about 2 hours, stirring occasionally. Or combine in a slow cooker and let cook on low for 6-8 hours. Use the broth to make gravy if you like. The meat is tender and not at all gamey this way.
Candied Chops
6 md Venison chops/steaks/pork chops
Salt and pepper -- to taste
1 1/2 c Brown sugar
1 Lemon -- sliced
3 c Ketchup
2 tb Corn oil
1/2 c Water
Salt and pepper each steak/chop to taste. Brown steak/chops in large fry pan for 5 minutes each side. Remove venison and drain juice. Cover each piece of meat with toppings as follows: Completely cover each piece with ketchup. Sprinkle each piece with brown sugar in the center of the steak or chop. Add water to pan; cover and simmer on low heat for 1 hour. Remove from pan and serve with toppings intact.
Brush Country Deer Loaf
2 1/2 lb Ground venison
1 md White onion
1 md Bell pepper
2 Eggs
1 c Bread crumbs
1 cl Garlic
3 tb Chili powder
Salt and pepper
1 10oz can tomato sauce
3 sl Bacon
Mix first 8 ingredients--put in greased pyrex dish. Place bacon strips on topp of loaf. Pour tomato sauce over all. Bake in moderate oven 1 1/2 hours or until done.
Deer in Beer
2 pound chunk of deer meat
1/4 tsp salt
1/4 tsp black pepper
2 cans beer (your favorite) I Noticed import beer like Heineken makes a big difference
1/2 cup brown sugar
2 tbsp molasses
Place meat in a large bowl and pour beer over it. Cover and marinate in refrigerator overnight.
Next, remove venison and pat dry, then pour beer, sugar and molasses in sauce pan and cook over medium heat, stirring it until sugar dissolves.
Sprinkle meat with salt and pepper and place in a large heavy skillet, then pour the beer mixture over it. Cover with a lid and bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until tender.
Easy Oven Venison Stew
2 lb Venison stew meat
1 ts Pepper
1 lg Onion, chopped
1 tb Sugar
6 Stalks celery, chopped
3 tb Quck cooking tapioca
6 Carrots, sliced
1 1/2 c Tomato juice
3 md Potatoes, diced
1 Parsley flakes
1 ts Seasoned salt
Mix raw meat and raw vegetables together and place into a 13X9-inch baking pan. Blend seasoned salt, pepper, sugar and tapioca into the tomato juice and pour over the meat/vegetable mixture. Sprinkle with parsley flakes. Cover tightly with tin foil and bake at 250F for 4 hours.
Deer Steak
1 lb. deer steak (approximately 1/2-inch thick)
1 c. flour with salt and pepper
shortening
1 can mushroom soup
water
Cut deer steak in approximately 3-inch squares. Roll in flour, salt and pepper to taste. Fry in hot shortening until brown, turning once. Place pieces of steak in slow cooker. Mix soup with 1 can water and flour left after coating steak. Mix enough water to flour to make it smooth. Then pour over steak in slow cooker. Make sure it covers steak. Cook on low heat for 6 to 8 hours. (Can test for doneness. ) When done, turn on high and thicken with cornstarch as you like. Note: Use with rice, noodles or mashed potatoes.
Easy Slow Cooker Venison Roast
1 small to med. venison roast
1 can cream of mushroom soup
1 envelope Lipton onion soup mix
1 large onion -- sliced
Soy sauce
Worcestershire sauce
Garlic salt
Season All
Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in slow cooker, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.
Garlic Steak Stir-Fry
2 lb Round steak/venison
1/4 c Light soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 Clove mashed garlic
1/4 c Cooking sherry
4 tb Peanut oil
2 Clove chopped garlic
1 1/2 c Boiling water
3 lg Green peppers cut into 1/2 inch strips
1 c Sliced water chestnuts
3 tb Cornstarch
Sherry or sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry/sesame oil to meat while it's browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice.
Hungry Man’s Stew with Venison
3 lb Venison
2 Onions, chopped
3 tb Worchestershire sauce
2 lb Potatoes
1 cn Green beans
1 cn Wax beans
1 cn Corn
1 lb Carrots, sliced
2 qt Water
2 ts Seasoned salt
1 ts Pepper
2 ts Oregano
2 ts Garlic powder
4 tb Cornstarch
Cut venison into chunks. In a large stew pot, lightly brown venison with chopped onions and Worchestershire Sauce. Cut potatoes into cubes. Add potatoes, green beans, wax beans, corn, carrots, water, seasoned salt, pepper, oregano, and garlic powder. Bring mixture to a boil, then turn down to simmer. Stir often. Simmer 2 1/2 to 3 hours. For last 1/2 hour, take some juice from the stew pot, and add cornstarch. Stir until dissolved. Add back into mixture.
Potato Carrot Venison Stew
2 lb Venison, cubed
1 Bay leaf
1/4 c Flour
3 c Water
1 ts Salt
2 c Fresh mushrooms
1/4 ts Pepper
4 Potatoes, quartered
3 tb Oil
4 Carrots, cut up
2 ts Beef bouillon
2 tb Flour
2 Onions, cut up
1 1/4 c Water
1 Stalk celery, diced
In large bowl, coat meat with flour, salt and pepper. In large pot, brown meat in oil. Add bouillon, onions, celery, bay leaf and 3 cups water. Simmer covered for 1 1/2 hours, or until venison is tender. Remove bay leaf. Add mushrooms, potatoes and carrots. Cover and continue cooking until vegetables are tender, about 30 to 45 minutes. Combine 2 tablespoons flour and 1/4 cup water. Stir into stew juices. Heat until thick. Stir constantly.
Smoked Deer Ham
1 Deer ham, 8-10 lb
3 tb Red pepper
1/2 c Salt
1/4 c Vinegar
4 tb Pepper, black
Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24 - 48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4 - 5 hours. When done, wrap in foil and keep very warm till serving.
Venison and four beans
2 lb Venison
1 lb Bacon
1 can Pork and beans
1 can Lima beans
1 can Kidney beans
1 can Navy beans
1/2 Onion, cut up
1 Green pepper, cut up
1 c Mustard
1 c Catsup
1 ts Brown sugar
1 ts Salt
1 ts Pepper
Brown venison and bacon. Put all ingredients in slow cooker and crook for 4 hours on high temperature setting.
Seared Salmon Satisfaction – Submitted by Elliot Youden – Lark Harbour, Newfoundland
4 fresh salmon filets
Pre-cooked whole corn kernels
Blueberries
Barley
Salt and pepper
Preheat the oven to 350 degrees. Prepare the filets by sprinkling with barley, salt and pepper. Roast the salmon filets on a regular baking sheet for 5-7 minutes and then cover with corn and blueberries. Bake for an additional 5 minutes to achieve desired texture of the salmon. Serve immediately. Tart or sweet blueberries will add flavors sure to entice any palate
Stuffed Atlantic Salmon
Submitted by: Eva Nicholas − Head of the Waters
One Atlantic salmon
One Package of Shake N Bake for fish or chicken
Ready to bake stuffing
Lemon Juice
Salt and Pepper to taste
One Turkey Bag or Aluminum Foil, Optional, Can cook without these but slower.
Preheat oven to 325 degrees.
This is an absolutely delicious way to enjoy salmon for the entire family. It's very
easy to bake and it taste sensational. It has since become one of my husbands
family favorites passed down from my parents. The only change I have made is
Cooking the salmon in a turkey bag, I find it retains the flavor of the salmon better
and the foil has a tendency to get stuck to the bottom of the salmon.
First Prepare the stuffing as instructed on the stuffing of your choice. I use
Uncle Ben's turkey stuffing; it only takes about 5 minutes.
Take a whole salmon, remove the head and tail. Slice the belly side of the
salmon open from one end to another, In other words from the head to tail.
Rinse the fish in cold water. Sprinkle a dash of salt and pepper inside the fish
and some lemon on top and inside the belly of the fish.
Now stuff the salmon's belly with the turkey stuffing. I usually end up using
the entire box for a small− medium size salmon two boxes if you have a
bigger salmon. Now Sprinkle the Shake N Bake on top of the salmon,
turnover and sprinkle generously on both sides. Tie the salmon into a turkey
bag or wrap with foil and let cook for approximately 40−70 minutes,
depending on size of the salmon. Now just wait and enjoy.
Rabbit Stew
Submitted by: Melissa Labrador−Posey – Wildcat First Nation
Rabbit stew has been a favorite in our family for generations. It's very easy
to make and cooked similar to beef stew.
1 Rabbit
salt water
Or soda water
small amount of fat
chopped onion
onion mix
veggies of choice; carrots, turnip, potatoes and so on
After preperation of the rabbit, some people soak the rabbit in salt water over
night. Others prefer to boil the rabbit off in a little soda water for about 30
minutes. This helps tenderize the meat.
After tenderizing the rabbit and rinsing it off, put a small amount of fat in the
pot along with chopped onion. Brown the rabbit on both sides in the fat and
onion mix.
Once the rabbit is browned add water and then veggies of choice; carrots,
turnip, potatoes and so on. Cook through until veggies are done.
Let me add a tip from Dr. Granny. She says combine partridge and rabbit for
a wonderful tasting stew.
Servings: 4−6
Rabbit Stew
1 Whole Rabbit (cut up) 4 carrots pieces of salt pork 1 small turnip 1 lg. Onion 6 potatoes (cubed)
Method: Skin rabbit ,wash and clean . Skillet- fry pork and onion add to rabbit boil ½ hr.Add turnip & carrots & potatoes boil until vegetable are done. May add dumplings.
from Amelia Jesty
Mi’kmaq Fried Rabbit
1 Rabbit skinned and washed
1 c Flour
1 ts Salt
Pepper to taste
Cooking oil
1 Onion, diced
Juice of 1/4 lemon
Cut rabbit up in pieces desired. Roll pieces in mixture of flour, salt, and pepper. Brown rabbit in 4 T. cooking oil. Add diced onions and lemon juice. Cover and cook until done.
Native American Rabbit Delight
1 Young rabbit
1 tb Fat,
1 c Broth or water with chicken bouillon cube
1/4 c Lemon juice
3/4 c Orange juice
1/2 c Mushrooms, chopped,
1 tb Parsley, chopped,
1 pn Ginger
1/2 ts Salt
1/4 ts Pepper
2 Green peppers, chopped.
Cut up the rabbit and brown pieces in fat in a heavy pot. Add broth and other ingredients, season with salt, pepper and ginger. Cover and cook slowly until tender.
Garlic Rabbit
1 Rabbit
1 tb Flour
Salt and pepper
1 lg Head of garlic
5 tb Oil
1 lg Glass sherry or white wine
Marinade rabbit pieces ( not chicken ) overnight in 2 tbs white wine vinegar. 'Roll in seasoned flour. chop garlic fine .Brown rabbit in oil until meat takes on color . Add wine and let cook until most of liquid evaporates. Cover and let simmer 30 to 40 minutes or tender and most of liquid is gone.Serve with garlic scented oil, fresh tomato slices.
Cook Out Rabbit
1 Rabbit Fryer; quartered
1 1/2 ts Salt
1/4 ts Pepper
1 1/2 ts Season salt
1/2 c Vegetable oil
1/4 c Sauterne Wine
Season rabbit with salt & pepper. Mix oil, wine and season salt. Broil rabbit, basting often with sauce until browned and tender.
Pan Stewed Rabbit
1 Rabbit, ready for the pan
1 Salt
1/2 c Olive oil
1 c Vinegar, wine
1 Flour
2 tb Butter
3 Olives, chopped
1 Garlic clove, mashed
2 c Consomme
1/4 ts Salt
1/4 ts Pepper
1 tb Bacon, raw, diced
2 c Wine, red
Cut rabbit into serving pieces; place in bowl overnight with 1 Tbsp salt, olive oil, and wine vinegar. Remove and dip in flour. Brown on all sides in butter, then add chopped olives, mashed garlic cloves and brown again. Add 2 C consomme, salt, pepper, raw bacon and red wine. Place in covered casserole dish and bake at 350 for about 2 hours.
Rabbit Pie
Skin and clean the rabbit. Let soak about 1 hour in salted water. Remove, cut into serving pieces and boil. Add 1 sliced onion and when cooked remove the meat from bones, reserving the broth. Add soda crackers to the broth, enough to absorb and thicken broth. Add meat pieces, season to taste and place in a greased baking pan. (many older cooks prefer an enameled baking pan.) Cover with rich biscuit dough and make several slits in dough for steam to escape. Bake in a moderate oven, 350 degrees F, until biscuit dough is baked and brown.
Rabbit Pot Pie
1 lg Rabbit
1 lg Onion, chopped
2 Stalks celery, choppe
1 Garlic clove, minced
3 Carrots, chopped
3 Potatoes, cubed
2 Chicken bouillon cubes
1 pk Frozen vegetables
1 pk Chicken gravy mix
4 9 inch prepared pie crusts
Boil rabbit in one-quart salted water until done. Cool, cube meat and return to broth. Add onion, garlic, celery, carrots, potatoes, and bouillon. Boil for 15 minutes or until done. Add frozen vegetables and gravy mix (stirried into 1/2 cup water) and return to boil. Cool mixture and pour into prebaked pie shell. Cover with second pie shell. Crimp sides, slit top and bake on cookie sheet until top crust is done. Makes 2 pies.
Roast Rabbit
Dress rabbit. Wash carefully in water to which 1/2 teaspoon baking soda has been added to each quart. Let stand in salted water overnight. Stuff with onion, celery, or chestnut dressing. Sew. Rub rabbit with salt and pepper. Place in baking dish with 1 onion, a few whole cloves, 1 bay leaf, 1 diced carrot, and a few peppercorns. Dot with cooking fat. Sift a little flour over top. Pour 1 cup of stock or water into pan. Cover tightly. Roast in moderate oven (400 F) until tender. Baste frequently. Serve with slices of lemon, and cranberry or currant jelly.
Eel Chowder
3 med Eels 1 Onion 4 potatoes
Method: cut skinned eels into 1 inch pieces Dice potatoes and onions. Boil eels for 10 min. Add potatoes and onions. Boil until cooked.
from Amelia Jesty
Skinless Eels
Eel/s
Salt and Pepper to taste
A bit of oil
A bit of flour
To skin the tough skin off the eel, cut around the head with a sharp knife.
Use pliers, grip skin that goes up to a point at the back of the head. Pull
down strongly, stripping off skin and leaving smooth, clean, white fish.
Remove head with knife.
Cut eels in serving size pieces, sprinkle a bit of salt and put into saucepan to
parboil for 20 minutes. Remove from saucepan, and roll into flour, salt and
pepper mixture. Fry in preheated pan with oil until golden brown. Ready to
serve immediately for your enjoyment.
