SWEET 'N' SOUR VENISON
   
    1/4    cup lemon juice   
    1    chopped onion   
    3    T. vinegar
    2    T. brown sugar
    1    tsp. dry mustard
    1- 2 cups of water
    Pinch salt and pepper
    1      T. Soya sauce
    1     T.cornstarch
    1lb. cooked venison

Mix first 8 ingredients and bring to a boil. Add cornstarch
mixed with a little cold water to thicken the heated sauce.
Cook gently. Pour over meat

Note:    You may add extra brown sugar, vinegar, etc,
according to taste.

Bannock

Want a real taste of the Canadian North? Try this popular local recipe for authentic Native Cree bannock bread made with either currants or raisins!
First gather the following ingredients:


You’ll also need a medium sized mixing bowl.
In the bowl, mix the flour and lard together by hand. Then add the baking powder, salt and the currants or raisins. Once this is done, add the water and work the ingredients into a dough. Next, you have two options: the camp fire or the oven. To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown. To cook in an oven, spread the dough out into a 16" square cake pan. Bake at 425 degrees for about 20 minutes or until golden brown.

Pemmican

Servings: 6
2 cups buffalo jerky or beef jerky, shredded
1 cup dried chokeberries or tart red cherries, chopped
6 TBSP tallow(beef fat) or butter, melted
Combine all ingredients and form into 6 patties. Refrigerate until serving

Mashkigimin-Onagan (Traditional Cranberry Sauce)


Place all ingredients into a saucepan & bring to a boil. Reduce heat & simmer for 25 to 30 minutes. Cool & serve.


Place all ingredients in a large soup pot & simer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

WILD RICE CASSEROLE
6    oz. long-grain and wild rice mixture
2    lbs. broccoli, 2 heads (approx.)
2    - 10 oz. condensed cream of mushroom soup
1/2 lb. cheddar cheese, grated
1/2 cup cheddar cheese, grated

Cook rice according to package directions. Put 1/2 rice in bottom of 2 1/2 quart (3L) casserole.
Boil broccoli until just barety tender crisp. Drain. Put 1/2 broccoli over rice, Spoon second haf of rice over top followed wtth second half of broccoli.
ln large powl, combine soup and cheese. Spoon over top. Bake uncovered in 3500F (1 800C) oven for 50minutes.
Sprinkle cheese over top and bake 10-15 minutes more.

 
Some Rabbit Recipes
Frequently Asked Questions