Quoting Dale Shipp to Jim Weller <=-
I just don't warm up to insects, grubs or worms as food after
my limited experience with them.
Nor would I, unless I was in a survival mode and that was all I could find. I suspect that if I *were* in a survival mode, I would quickly learn how to find and harvest better sources of protein. I also
suspect that you would be better prepared to do so than I.
I could have pulled it off when I was younger and more fit but not
today. I don't own any rifles or shotguns any more either and
without them one would really have to know his woodcraft well.
I just finished up formatting a new batch of recipes. A lot of them
came about from googling for them after the subject came up here.
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Moose, Tea, And Onions
Categories: Native, Canadian, Venison
Servings: 4
Moose meat
Black tea
Butter
Salt and pepper
Potatoes
Moose meat: Any cut can be used for this recipe, but the cook time
will vary (obviously tougher cuts will take more time to cook than
tender ones). The day we made this recipe at my house, I used
oobookjuk (round).
Tea: Black tea was always available and ready on the stove in my
household growing up. So when you wanted to deglaze your cooking,
tea was always within arm's reach. And it turns out it can add a
subtle earthiness to any dish. If I'm feeling modern then I'll
replace the tea with red wine, but for the sake of natural, rustic
flavours, we can stick to tea.
Butter: I prefer butter to the Crisco that my grandparents used! I
prefer the rich, creaminess and taste, as well as the smooth
consistency it gives.
Salt and pepper: My paternal grandfather would use so much pepper it
would change the colour of his sauce. I often only use a little of
it to elevate the flavour of my dishes.
Potatoes: I use russet potatoes, but you can use any type. Growing
up in the bush, we used the best priced ingredient and my
grandparents would buy their groceries in bulk. The closest grocery
store was about 2.5 hours away from the house.
Step 1: Prep your ingredients, Prepare the tea in advance. Slice the
onions in Juliennes or rainbows as I call them. Cut your potatoes
into 1-inch pieces/ Thinly slice your moose (or other chosen) meat.
Step 2: Make your fire. Gather small dry twigs and birch bark. Make a
teepee shape, leaving the birch in the middle of the pile of twigs.
Then use medium-sized wood and place it around the twigs. Light the
birch bark and voila! Once your fire catches, make sure to keep
feeding it good-sized wood (the smaller the wood you use, the
quicker it'll burn). Cooking over an open fire is always worth it to
give that smokey flavour to a dish.
Step 3: Cook. Heat the butter in a large cast iron pot on medium
heat. Once the butter is melted, add moose meat and stir. Add salt
and pepper to taste. Allow to brown then add onions. Cook for 10
mins, then pour half of the tea over the meat (just enough to cover
it). Let simmer. Depending on the toughness of the meat, you may
have to continue adding tea until the meat is tender. Add potatoes
in the last 10-15 min and cover. Once the potatoes are done, the
dish is done and ready to eat. Add a last touch of salt when
serving.
By Cezin Nottaway, chef & owner of Wawatay Catering. Born in Rapid
Lake, with Algonquin roots and living in Maniwaki, Quebec
MMMMM-------------------------------------------------
Cheers
Jim
... Paleo fitness: find, or avoid becoming, food in the bush.
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