The recipes featured below are from the Black Currents and Caribou recipe book put out by Webber’s Northern Lodges. They have two other books that I am currently trying out called Cranberries and Canada Goose and Blueberries and Polar Bears. I recommend these books for anyone who likes healthy, good tasting recipes. They contain a good collection of recipes featuring wild game. Those wishing to order may call 1-306-525-2304. If you are a Mistissini resident they will be available at Meechum’s grocery store. Take a look and I guarantee you’ll buy the books they are that good.
Spicy Game Chili
A thick, rich and spicy tomato sauce with man-sized chunks of meat. Make it as hot as you like. The flavour is outstanding.
3 lb. round steak (moose, caribou, etc.) 1.5kg
2 tbsp, vegetable oil 30 mL
1 cup water 250 mL
2 medium cooking onions
2 green peppers, ribs and seeds removed
2 red peppers, ribs and seeds removed
2 jalapeno chilies, ribs and seeds removed (optional)
1 tbsp. vegetable oil 15 mL
4 garlic cloves, chopped or crushed
2 tsp. ground cumin 10 mL
1 tsp. cayenne pepper or more to taste 5 mL
2 tsp. salt 10 mL
2 cups beef stock 500 mL
28 oz. crushed or pureed tomatoes 796 mL 2 x 14 oz. cans kidney beans 2 x 398 mL
1. Cut meat into strips. In a large skillet, heat 2 tbsp. (30 mL) oil over medium-high heat. Add meat and saùte until strips begin to brown. Add 1 cup (250 mL) water to pan. Set aside.
2. Slice onions thinly, cut peppers in strips and finely chop jalapenos. In a large pot, heat 1 tbsp. (15 mL) oil. Add onions and cook for 3 minutes. Add peppers, jalapenos and garlic; cook another 5 minutes or until softened.
3. Add spices, beef stock, cooked meat and crushed tomatoes. Bring to a boil. Turn down heat and simmer for 1 hour, or until meat is tender.
4. Add kidney beans. Simmer for 15 minutes longer.
NOTE: If you prefer a thinner chili with more juice, double the stock, crushed tomatoes, kidney beans and seasonings.
Poached Lake Trout With Peppery Egg Sauce
1 whole lake trout, 3-4 lbs. (1.5-1.8 kg)
2 cups dry white wine 500 mL water
1 tsp. salt 5 mL
Peppery Egg Sauce:
2 tbsp. butter OR. margarine 30 mL
1/4 cup minced onion 60 mL
1 tbsp. flour 15 mL
1/4 tsp. salt 1 mL
1/4 tsp. hot pepper sauce 1 mL
1 cup milk 250 mL
2 eggs, hard-boiled
1. In a roaster large enough to hold the fish, heat the wine, 2 cups (500 mL) of water and 1 tsp. (5 mL) of salt to boiling. Gently lower the fish into the roaster. It is easier to remove if you lay the fish on a strip of cheesecloth or a wire rack. Leave the head and tail on the fish only if you want them on for presentation. Add enough water to come about halfway up the fish. Cover and bring the stock to a fast simmer. Cook for approximately 10 minutes per inch (2.5 cm) of fish, measured at the thickest part of the back.
2. To prepare the Peppery Egg Sauce, while the fish cooks, melt the butter in a medium-sized saucepan. Add the onions and cook on low until tender. Remove the pan from the heat and add the flour, stirring to make a smooth paste. Add the salt and hot pepper sauce, then add the milk gradually, stirring to keep the sauce smooth. Return the pan to the heat and cook, stirring constantly until the mixture is slightly thickened and smooth.
3. Chop the eggs finely and add to the sauce; keep warm.
4. Remove the fish from the liquid as soon as it flakes easily when tested with a fork at the thickest part. Serve with the warm egg sauce.
NOTE: You can serve the fish either with the skin on or off. At the lodges, we generally peel the skin off with a knife and then just lift serving-sized pieces off the backbone. Pull the backbone out, discard and then lift the remainder of the fish off the bottom skin.
Northwoods Wild Rice Soup
A hearty, meaty soup that is a meal in a bowl.
3/4 cup raw wild rice (3 cups [750 mL] cooked) 175 mL
3 tbsp. butter or margarine 45 mL 1 cup sliced celery 250 mL
1 medium onion, chopped 1
1 cup shredded carrots 250 mL 1/4 cup flour 60 mL 11/4 cups chicken stock* 300 mL
4 cups milk or half-and-half** 1 L
1 cup cubed cooked chicken or turkey 250 mL 1/2 cup cubed cooked ham 125 mL 1 tsp. DLS*** 5 mL
1/2 tsp. salt 2 mL
1. Follow the package directions for cooking wild rice.
2. In a Dutch oven, melt the butter. Saute the celery and onions for 5 minutes. Add carrots and saute 5 minutes more, or until vegetables are tender.
3. Stir in the flour and mix until the butter is absorbed. Add chicken stock and stir until mixture is smooth and thickened. Continue stirring while you add the milk.
4. Add the remaining ingredients. Reheat but do not boil. Adjust seasonings and serve.
* For special occasions we add 1/4 cup (60 mL) of sherry and reduce the chicken stock by 1/4 cup (60 mL).
** We usually dilute evaporated canned milk half and half with water and use it as whole milk.
*** Dymond Lake Seasoning – Substitute 1/2 tsp. (2 mL) pepper and an additional 1/2 tsp. (2 mL) salt.
Four-Bean Greek Salad
This makes a good amount, so is best serving a crowd. However, it also keeps well in the refrigerator.
19 oz. can navy beans OR other small white beans 540 mL 19 oz. can garbanzo beans (chick-peas) 540 mL 19 oz. can red kidney beans 540 mL 19 oz. can lima beans 540 mL
1 unpeeled English cucumber, chopped
4 green onions, chopped
2 Roma tomatoes, chopped
1/2 cups crumbled feta cheese 375 mL Herb Dressing:
2 garlic cloves, chopped or crushed
1/4 cup red wine vinegar 60 mL
1/4 cup olive oil 60 mL
2 tbsp. chopped fresh parsley OR 2 tsp. (10 mL) dried 30 mL 1 tbsp. chopped fresh thyme leaves 15 mL
OR 1 tsp. thyme leaves (5 mL) dried 1/8 tsp. freshly ground pepper OR seasoned pepper 0.5 mL
1. Rinse all the beans; add all remaining salad ingredients.
2. Combine dressing ingredients. Toss with salad. Refrigerate until ready to serve.
Serves 12 or more.
Tomato Basil Sauce
Try it with seasoned fettuccini or other flavored pastas, and remember that a little sauce goes a long way.
1 /4 cup olive oil 60 mL
28 oz. can diced tomatoes 796 mL
3 garlic cloves, minced
2 tbsp. tomato paste 30 mL salt and pepper to taste
2 tbsp. fresh OR dried basil (yes, same amount)30 mL grated Parmesan cheese
1. In a large pot, heat the olive oil. Remove from the heat and add the diced tomatoes.
2. Return to the heat and add garlic, tomato paste, salt and pepper. Mix well and bring to a boil.
3. Sprinkle the basil over the entire surface, and do not stir
4. Turn the heat down and cook, uncovered, for at least 35 minutes. The liquid should boil down quite a bit and the basil should remain on top.
5. Just before serving, stir well. Serve over pasta, with grated Parmesan.
Serves 4 but can be easily doubled. Enough sauce for 1 lb. (500 g) of pasta.
VARIATION: To add some peppery pizzazz, add J/4 tsp. (1 mL) or more hot pepper flakes to the hot oil. Add tomatoes and proceed as above.