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Celebration of Earth’s AbundancesJiibaakwewinManoominMdaaminDehminWiiyaas

PBJiibaakwewinStrawberry ParfaitJade OminikaDeer Steaks and GravyDalton ManitowabiSummer Corn SaladTFE 3E CladdWild Rice CasserolePreston Webkemigad

“Celebration of Earth’s Abundances”2013-2023Recipes compiled byHospitality and Tourism and the TFE 3E 2013 ClassCover: Julie AssiniweLayout and Design: Julie AssiniweEditor & Reviser: Sandra Peltier/Jason PangowishCopyright © 2023 Wikwemikong Board of EducationAll Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or in any means – by electronic, mechanical, photocopying, recordingOr otherwise – without prior written permission.

CelebrationofEarth’sAbundancesKchi Miigwech to our community partners who have supported, and guided us through various workshops. It is not enough to say, “Miigwech”, but to showcase our knowledge and the skills that we have developed through this book of recipes.

Table of ContentsLetters of Introduction................................................................................ 2Acknowledgments...................................................................................... 4Metric Conversions.................................................................................... 5Kitchen Health and Safety.......................................................................... 7Chapter #1Mdaamin (Corn) Recipes........................................................................... 9Chapter #2Dehmin (Strawberry) Recipes.................................................................... 21Chapter #3Wiiyaas (Wild Meat) Recipes..................................................................... 36Chapter #4Manoomin (Wild Rice) Recipes................................................................. 65ManoominMdaaminDehminWiiyaas1

This is a book of favorite recipes that the students of Wikwemikong Wasse-Abin High School - Hospitality and Tourism class have put togetherThis compilation of recipes are of foods that can be found in and around our local area, as well as foods that have been a part of our traditional diet.The students were introduced to the time of year that plants, animals, and foods can be harvested, the cultural signicance of oering tobacco for Mother Earth’s abundance, these plants, animals, and foods for consumption.This book has been divided into four sections to each signify the food representative of each four directions. From the East - corn, the South - strawberries, the West - wild meat, and North - Wild rice. The main focus of this book of recipes was to show how to prepare foods for ceremonial purposes and oerings.Many of these recipes have been prepared by our students with the help of chef Eugene Recollet, as well as presenting these foods to our local community during our “Celebrating Earth’s Abundances Community Feast.’I hope you will enjoy this book of recipes prepared by our Wasse-Abin High School - TFE 3E Hospitality and Tourism class.Kchi MiigwechSandra Peltier1 2

Aanii!I am honored to be able to write a few words to introduce you to this amazing book created by our students in Ms. Sandra Peltier’s Hospitality and Tourism Course: Emphasis on Anishinabe Traditional Foods.This recipe book is the culmination of the eorts of our students in this course. Students in this course have studied under Ms. Peltier and the resident chef of this course, Mr. Eugene Recollet. Mr Recollet worked with our students almost weekly to teach, create, and inspire our students to explore Anishinaabe Traditional Foods. Students were given roles each time. Some students served as assistant chefs, others wrote down the ingredients and directions as they were observed, and still others wrote down stories that Mr. Recollet shared as he cooked. When I would observe this class from time to time, they looked like they were running a professional kitchen.The recipe book is a keepsake for the students in this course, and a treasure for the rest of us who attempt to cook these unique and delicious traditional recipes.Enjoy!Mr. Mick StaruckPrincipal of Wasse-Abin Wikwemikong High School 20133

AcknowledgmentsAcknowledgments and dedication of this Recipe book 2013 goes to the late Eugene Recollect.Kchi Miigwech for all your help! We could not have done it without your gifts of knowledge, your gifts of guidance and experience, your gifts of humour, and also your gifts of storytelling. We value your time and eort in teaching our class how to cook traditional Anishinaabek foods; your contributions towards this recipe book are greatly valued.He taught us all a very valuable lesson in life, and that is: to cook with love and patience so that every meal we make is a good one!Sincerely,TFE 3E 2013 Class3 4

WHEN YOU KNOW: YOU CAN FIND: IF YOU MULTIPLY BY:* LENGTH Inches Millimeters 25 Feet Centimeters 30 Yards Meters 0.9 Miles Kilometers 1.6 AREA Square inches Square centimeters 6.5 Square feet Square meters 0.09 Square yards Square meters 0.8 Square miles Square miles 2.6 MASS Ounces Grams 28 Pounds Kilograms 0.45 LIQUID Ounces Milliliters 30 VOLUME Pints Liters 0.47 Quarts Liters 0.95 Gallons Liters 3.8 TEMP. Degrees Degrees 5/9 (after Fahrenheit Celsius subtracting 32) ** Metric weights and measures go up (and down) by tens **How to Convert to Metric System5

Metric ConversionsA few examplesDry Measures3 teaspoons 1 tablespoon 1/2 ounce 14.3 grams2 tablespoons 1/8 cup 1 fluid ounce 28.3 grams4 tablespoons 1/4 cup 2 fluid ounces 56.7 grams5 1/3 tablespoons 1/3 cup 2.6 fluid ounces 75.6 grams 8 tablespoons 1/2 cup 4 ounces 113.4 grams 1 stick butter12 tablespoons 3/4 cup 6 ounces .375 pound 170 grams32 tablespoons 2 cups 16 ounces 1 pound 453.6 grams64 tablespoons 4 cups 32 ounces 2 pounds 907 gramsLiquid Measures1 cup 8 fluid ounces 1/2 pint 237 ml2 cups 16 fluid ounces 1 pint 474 ml4 cups 32 fluid ounces 1 quart 946 ml2 pints 32 fluid ounces 1 quart 946 ml4 quarts 128 fluid ounces 1 gallon 3.784 liters8 quarts one peck4 pecks one bushelDash less than 1/4 teaspoon5 6

Kitchen Health and SafetyHelpful tips for in the kitchen Hygiene:• Always wear a hairnet • Wear a clean apron • Ensure that your nails are short and not varnished (polished) • Take o any kind of jewelry to prevent falling in food • Always wash your hands and keep them clean or wear gloves Knife Safety:• Keep knives sharp – it will slide easily through what you are cutting and with little force • Point away – don’t cut toward your ngers, always pay attention to where the edge of your sharp blade is • Don’t leave sharp knives loose in a drawer – movement in the drawer will ruin the good sharp edges of your knives • Do not try and catch sharp knives – step back and let it fall, don’t try catching it • Do not put knives in the sink – it will not be visible and will cause cuts • Put knives down safely – don’t lay it down with the blade pointing upwards and make sure it is away from the surface edge Food Preparation:• Make sure all surfaces are clean and sanitized before use and after use • Make sure all vegetables are thoroughly washed before cooking • Ensure you have all necessary cooking utensils • Ensure you have all necessary ingredients • Avoid cross contamination • Use a cutting board • Chop, peel, or grate vegetables ahead of time7

Kitchen Health and SafetyHelpful tips for in the kitchenCooking:• Pre-heat oven, if necessary • Pre-heat frying pan or oil in pan, if necessary • Avoid being interrupted or distracted • Keep referring to recipe as you go • Use a kitchen timer or have a clock nearby, so you can time stages accurately • If using a pot or frying pan, always keep handle turned inwards • If you have time in between stages, try wash up as you go along • Keep your work space clear and unclutteredCuts:If you cut yourself wash the wound under cold water if the wound is shallow and bleeding stops dry the skin around the wound with paper, a clean cloth or cotton wool and cover with a bandage.If the wound is deep:• Apply pressure to it to stem the bleeding • Raise it above the heart • Seek medical attention Burns:If you burn or scald yourself apply cold water or ice: place hand under gently running cold water or wrap ice in a plastic bag and place gently on the aected area. It is important to take the heat from the area and although this may hurt prolonged application of cold water or ice can substantially reduce blistering. First Aid:There can always be a mistake, and someone in the kitchen, preferably you, should be trained in at least basic rst aid.7 8

MdaaminChapter #19

Apple Corn Bread:1. Cover corn bread batter with a layer of apple slices.2. Sprinkle with a mixture of two tbsp. of sugar and 1 tsp. of cinnamon (before baking).Directions:1. Sift and mix our, sugar, baking powder, and salt.2. Add cornmeal and mix thoroughly.3. Beat egg and milk then add to our mixture.4. Add melted butter and beat until smooth.5. Bake in a greased 8” square cake pan in moderate oven (350) for 30 minutes.Ingredients:• 1 cup sifted our• 2 tbsp. sugar• 4 tsps. baking powder• 1/2 tsp. salt• 1 cup cornmeal• 1 egg• 1 tbsp. melted butter9 10Corn BreadFrom: TFE 3E Class

Directions:1. Mix cornmeal with our, sugar, salt, and shortening.2. Beat eggs well and mix with baking soda and sour cream.3. Add to cornmeal mixture and mix until smooth.4. Bake in greased pan in moderate oven (350) for 30 minutes.Ingredients:• 1 cup cornmeal• 2 tbsp. melted butter• 1 cup our• 1/2 cup sugar• 1 cup sour cream• 2 eggs• 1/2 tsp. baking soda• 1/2 tsp. salt11Corn BreadFrom: TFE 3E Class

Directions:1. Pre-heat oven to 400 degrees.2. Mix dry ingredients in a bowl and set aside.3. In a second bowl, combine milk, egg, and vegetable oil. Stir together.4. Add the liquid mix to the dry ingredients. Stir together just enough to mix.5. Pour batter into a greased 8”x 8” baking pan.6. Bake for approximately 25 minutes or until the top is slightly browned.7. Serve warm or cool.Ingredients:• 1 cup cornmeal• 1 cup our• 1/3 cup sugar• 4 tsp. baking powder• 1/2 tsp. salt• 1 cup milk• 1 egg, beaten• 1/4 cup vegetable oil11 12Corn BreadFrom: TFE 3E Class

Directions:1. In a large skillet, fry bacon; drain, crumble, and set aside.2. Melt butter; Add onion and green bell pepper then saute for 2 minutes.3. Stir in our, salt, and gradually add sour cream.4. Heat until it just begins to bubble; stirring constantly.5. Add corn and heat through, stir in half of crumbled bacon.6. Transfer corn and sour cream mixture to a serving dish and add shredded cheese, remaining bacon, and chopped parsley.Ingredients:• 6 slices of bacon• 1/4 cup onion, chopped• 3 tbsp. green bell pepper, chopped• 2 tbsp. butter• 2 tbsp. our• 1/2 tsp. salt• 1 cup sour cream• 2 cans whole kernel corn• 2 cup shredded cheddar13From: TFE 3E ClassCorn Casserole

Directions:1. Bring in a large pot of lightly salted water to boil. Cook corn in boiling water for 7-10 minutes, or until desired tenderness.2. Drain, cool, and cut kernels o the cob with a knife.3. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper.4. Chill until serving.Ingredients:• 6 ears corn, husked and cleaned• 3 large tomatoes• 1 large onion, diced• 1/4 cup basil, chopped• 1/4 cup olive oil• 2 tbsp. white vinegar• Salt and pepper to taste13 14From: TFE 3E ClassSummer Corn Salad

Directions:• In a large saucepan, melt margarine over medium heat. Saute onion and celery until softened, about 5 minutes.• Add chicken, broth, potato, and corn; Bring to a boil. Reduce heat; Cover and simmer for about 25 minutes or until chicken and potato are cooked.• Add evaporated milk and parsley; Heat over low heat. (Do not boil or milk will curdle)Ingredients:• 1 tbsp. margarine• 4-5 cups chicken broth• 1 1/2 cups diced potato• 1 1/2 cups corn kernels• 1 tbsp. parsley• 1 cup diced onion• 1 chopped boneless chicken breast• 1 cup diced celery• 1 can evaporated milk15By: Brianna ClausenChicken and Corn Chowder

Ingredients:• 3 ears fresh corn• 4 ounces bacon• 2 tbsp. butter• 1 medium onion• 1 lb. potatoes• 3 cups chicken stock• Salt and pepper to taste• 2 tsps. cornstarch• 2 tbsp. water• 1 cup cream Directions: • Husk the corn by removing most of the silk.• Cut the kernels from the cobs and place in a bowl to yield about 2 cups.• Heat a sauce pan over low heat, add bacon and cook until crisp.• Pour o fat but 1 tbsp, leave bacon in sauce pan.• Add butter, onion, and saute for about 8 minutes until onion is tender.• Add the corn, potatoes, stock, salt & pepper to taste, and simmer.• Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly to thicken.• Remove from the heat and stir in the cream.• Ladle into cups or bowls.Yield: 4 servings15 16By: Dalton ManitowabiCorn Chowder

Directions:1. Pre-heat oven to 325 degrees F.2. In a large pot over medium-heat, melt the butter and blend together with the our.3. Add the corn, half and half, whipping cream, salt, and sugar. Stir and heat until mixture begins to thicken.4. Stir in cheese and pour into a 2 quart casserole dish, bake for 15-20 minutes.Ingredients:• 1/2 cup butter• 2 tbsp. all-purpose our• 2 packages corn kernels• 1 pint of half and half cream• 1 pint heavy cream• 1 tsp salt• 1 1/2 tbsp. white sugar• 1 cup grated Romano cheese17From: TFE 3E ClassCreamed Corn

Directions:1. Place in pan, corn, beans, and salt.2. Cover with water and cook slowly until tender.3. Add beaten egg, our, milk, salt & pepper to taste.4. Add margarine or pork drippings.5. Warm and serve. (Do not boil the milk)Ingredients:• 2 cups of dried corn• 1 tsp. salt• 2 tbsp. our• 1 tbsp. margarine or pork drippings• 2 cups dried lima or kidney beans• 1 egg beaten• 1 quart milk• Salt & Pepper to taste17 18Corn Bean SoupFrom: TFE 3E Class

Directions:1. Boil corn in water and maple ashes until it lls out.2. Drain corn and boil again for 5 minutes.3. Place soup bone in pot and boil for 15 minutes.4. Remove soup bone and add beans, bacon (cut into small pieces), and diced potatoes.5. Cook for three hours. Yield: 6 servingsIngredients:• Maple Ash• Water• Indian corn• Soup bone• 1 cup beans• 7 slices bacon• 8 potatoes19Indian Corn SoupFrom: TFE 3E Class

Directions:1. Fill a crock pot 3/4 full with water; Add a bit of salt to taste into the water.2. Add a bag of corn (hominy), 2 cans of kidney beans, and small package of diced salt pork.3. Let it cook until the meat, corn, and kidney beans are tender.4. Let it cool, and serve.Yield: 6-8 servings (Varies with amount of water used)Ingredients:• Salt pork• Water• Corn• Kidney beans• Salt19 20By: Julie AssiniweCorn Soup

DehminChapter #221

Directions:1. Wash strawberries and remove the stems; Cut large berries in half or roughly chop them.2. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medi-um-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form.3. Continue stirring; Mash a few strawberries with a wooden spoon or heat proof spatula to help produce the syrup.4. Cook until sauce thickens, about 15 minutes.Ingredients:• 1 pint fresh strawberries• 1/3 cup white sugar• 1 tsp. vanilla21 22By: Tyler PangowishStrawberry Topping

Ingredients:• 1/2 cup poppy-seed dressing• 1/4 cup minced green onion• 3 tsp. chopped basil• 1/2 tsp. freshly ground pepper• 4 cups chopped cooked chicken• 2 cups diced fresh strawberries• Salt to taste• 1 cup chopped pecansDirections:1. Stir together poppy-seed dressing, minced green onions, chopped fresh basil, and freshly ground pepper.2. Fold in chicken and strawberries; Add salt to taste.3. Cover and chill for 2 hours.4. Stir in pecans just before serving.Yield: 4-6 servings23By: Julie AssiniweStrawberry Chicken Salad

Directions:1. Pre-heat oven to 325 degrees F. Lightly spray a 13x9 pan with vegetable spray.2. For the crust; Stir graham cracker crumbs, sugar, and butter together in a small bowl.3. Press mixture into the bottom of prepared pan.4. Bake 8-10 minutes or until lightly browned.5. Remove from oven and cool.6. For the lling; Beat cream cheese and sugar until light and uy.7. Add eggs one at a time; Beat thoroughly after each addition.8. Add vanilla and lemon rind; Blend until mixed.9. Stir in strawberries.10. Pour mixture into baked crust and bake for 45-50 minutes, just until the center is rm.11. Refrigerate at least 4 hours or overnight.12. To serve, cut into 3-inch squares.Yield: 10 ServingsIngredients:Crust• 2 cups graham cracker crumbs• 1/2 cup sugar• 1/2 cup melted butterFilling• 3 (8 ounce) packages cream cheese• 1 1/4 cups sugar• 5 eggs• 1 1/2 tsp. vanilla• 2 cups chopped fresh strawberries or frozen strawberries, thawed and chopped23 24By: Dalton ManitowabiStrawberry Cheesecake Squares

Ingredients:• 2 cups crushed strawberries• 6 ounces strawberry avoured gelatin• 3 cups miniature marshmallows• 1 package of yellow cake mixDirections:1. Pre-heat oven to 350 degrees F. 2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan.3. Evenly sprinkle strawberries with the dry gelatin powder and top with mini marshmallows.4. Prepare cake mix as directed on the package and pour on top of the marshmallows.5. Bake in pre-heated oven until a tooth pick inserted into the centre comes out clean; About 40-50 minutes.6. Cool in the pan for about 15 minutes.7. Run a knife around the pan to loosen the sides and turn the cake out onto a serving tray.8. Store cake in refrigerator.Yield: 6-10 Servings25TFE 3E ClassStrawberry Upside Down Cake

Directions:1. Place a ne-mesh sieve over medium heatproof bowl. 2. In medium sauce pan, whisk together 1/3 cup ne sugar, cornstarch, salt, milk, 1/2 cup cream, and egg yolks. 3. Cook over medium-high, whisking constantly, until thickened and bubbling, 6 minutes.4. Reduce heat to medium-low and cook, whisking for 1 minute.5. Pour through sieve into bowl. Stir in butter and vanilla until combined.6. Press plastic wrap against surface of pudding to prevent skin from forming and refrigerate for 3 hours (or up to 3 days).7. Toss strawberries with 1/2 cup sugar; Let sit until fruit has released some juice, 20 minutes.8. Using and electric mixer, beat 1 1/2 cups cream and 1/4 cup sugar on medium-high until sti peaks form, about 2 minutes.9. In a large bowl or trie dish, layer 1/2 the cake, strawberries, pudding, and whipped cream; Repeat.10. Cover trie with plastic wrap and refrigerate at least 2 hours (or up to 1 day).Ingredients:• 3/4 cup ne sugar• 1/8 tsp. ne salt• 1 1/2 whole milk• 1 tbsp. vanilla extract• 2 pounds strawberries, hulled and cut in 1/2 inch slices• 3 tbsp. cornstarch• 2 cups heavy cream• 2 large egg yolks• 2 tbsp. margarine• 8 ounces angel food cake cut into 1 1/2 inch pieces25 26By: Brianna ClausenCake and Strawberry Trifle

Ingredients:• 4 strawberries• 6 oz. strawberry yogurt• 3-4 tbsp. crushed granola• 1 tbsp. whipped toppingDirections:1. Pour yogurt halfway into a cup.2. Layer strawberries, granola, and nuts.3. Fill cup with yogurt and layer it again with toppings and strawberries.4. Add spoonful of whipped topping.5. Serve immediately.27By: Jade OminikaStrawberry Parfait

Directions:1. Cream margarine and sugar. Blend in salt and our, mix well. 2. Shape tbsp. of dough into balls. Place on greased baking sheet. Flatten slightly. 3. Indent center of each and ll with preserve. 4. Bake at 400 degrees for 12 minutes. Makes 3 dozen.Ingredients:• 1 cup margarine• 1/4 cup sugar• 1/2 tsp. salt• 2 cups our• 3 cups raspberry preserve27 28Red Raspberry CookiesFrom: TFE 3E Class

Ingredients:• 16 oz. milk chocolate chips• 2 tbsp. shortening• 1 pound fresh strawberriesDirections:1. In a double boiler, melt the chocolate chips and shortening, stirring occasionally until smooth.2. Insert toothpicks into the top of strawberries.3. Holding them by toothpicks, dip the strawberries into the chocolate mixture.4. Turn the strawberries upside down and insert the toothpicks into Styrofoam for the chocolate to cool down.29From: TFE 3E ClassChocolate Covered Strawberries

Directions:1. Grease a 1 1/2 qt. casserole and place rhubarb at the bottom. Sprinkle with sugar. 2. Combine butter, brown sugar, our, oatmeal, and salt, blending until crumbly. Sprinkle over rhubarb.3. Bake until rhubarb is tender and the top is well browned, around 40 minutes in moderate oven.Ingredients:• 4 cups chopped rhubarb• 1/2 cup sugar• 1/4 cup butter• 1/2 cup brown sugar• 1/4 cup our• 3/4 cup oatmeal• 1/4 tsp. salt29 30Rhubarb CrumbleFrom: TFE 3E Class

Raspberry JamDirections:1. Boil raspberries and sugar until slightly thickened (about 25 minutes). Add lemon juice and cook a few minutes longer.Ingredients:• 4 cups raspberries• 4 cups granulated sugarIngredients:• 1/2 cup sugar• 3 cups cranberries• Custard• Cream or jellyDirections:1. Put 3 cups of cranberries into a saucepan and cover with water.2. Add 1/2 cup sugar and boil until the berries have all burst.3. Add enough custard to make it thick. 4. Serve with cream and jelly.Wild Cranberry Pudding31From: TFE 3E ClassFrom: TFE 3E Class

Directions:1. Arrange fruit in a 1 qt. casserole.2. Sprinkle with sugar, our, lemon juice, and dot with butter.3. Prepare cobbler dough and spoon over fruit. Bake in a hot oven (425) for 25 minutes.Ingredients:• 2 1/2 cups fresh strawberries• 1 tsp. Lemon juice• 1/2 cup sugar• 1 tbsp. our• 1 tbsp. butterCobbler dough• 1 cup our• 2 tsp. Baking powder• 1/4 cup shortening• 2 tbsp. sugar• 1/4 tsp. Salt• 1/3 cup milk31 32Berry CobblerFrom: TFE 3E Class

Directions:1. Beat eggs until well blended. Gradually beat in sugar and add spices and salt. Stir in pumpkin and milk.2. Pour into a pie plate lined with pastry and bake in hot oven (450) for rst 10 minutes; then reduce the temperature to moderate 350 and bake for 20-25 minutes or until lling is rm.3. Cool and serve with whipped cream.Ingredients:• 2 eggs• 2/3 cup white sugar• 1 tsp. Cinnamon• 1/4 tsp. Ginger• 1/4 tsp. Nutmeg• 1/4 tsp. Allspice• Pinch of salt• 1 1/2 cup prepared pumpkin• 3/4 cup hot milk33Pumpkin PieFrom: TFE 3E Class

Directions:1. Mix the our and baking powder well in mixing bowl.2. Mix the milk and water together, add lard and beat well. Add blueberries.3. Shape dough and place in greased pan. Bake in moderate oven (350 degrees) for 20 minutes.Ingredients:• 5 cups our• 1 tbsp. baking powder• 1/2 cup water• 3 cups milk• 1 tsp. melted lard• 1/2 cup blueberries33 34Blueberry Bannock (Scone)From: TFE 3E Class

Directions:1. Cream sugar with shortening. Add eggs and mix well. 2. Sift together our and baking powder. Add salt and milk alternately to creamed mixture. 3. Blend in blueberries and mix until creamy.4. Bake at 375 degrees for 30 minutes.5. Makes 12 muns.Ingredients:• 2/3 cup sugar• 1/3 cup shortening• 2 eggs beaten• 2 cups sifted our• 4 tsp. Baking powder• 1/2 tsp. Salt• 2/3 cup milk• 1 cup blueberries35Blueberry MuffinsFrom: TFE 3E Class

WiiyaasChapter #335 36

Ingredients:• 2 tbsp. olive oil• 1 lb. moose chunks• 5 potatoes, peeled and chopped• 6 carrots, peeled and chopped• 4 celery stalks, chopped• 2 onions, quartered• 4 cups beef broth• 2 cups mixed vegetables• 2 tsp. salt• 1 tsp. pepper• 1/2 tsp. thyme, dried• 4 bay leavesDirections:1. Heat oven on medium high, add olive oil.2. In batches, brown the moose meat and put aside.3. To the pot, add onions and cook 2 minutes, then add celery and carrots. Cook about 7-8 minutes, stirring frequently. 4. Add moose meat, 1 tsp. salt and 1/2 tsp. pepper and stir. Add in 2 cups of broth. Cover and let simmer for about 20 minutes.5. Remove lid and add in the remaining broth, potatoes, frozen vegetables, thyme, bay leaves, salt, pepper, and stir. 6. Cover, lower heat to simmer for 2 hours. 7. Remove lid, season to taste and serve.37From: TFE 3E ClassMoose Stew

Directions:1. Pre-heat oven to 350 degrees2. Remove all fat and skin from roast.3. Insert garlic into ends of meat by inserting a sharp knife into the roast then using your nger to push the garlic in to the meat.4. Brown roast in skillet, pre-heat with olive oil.5. Place roast in a covered roasting pan.6. Add beef broth.7. Lay strips of bacon over roast.8. Add onion to pan.9. Cook your roast covered for about 25 minutes per pound until you reach your desired doneness.10. When it is done, pull it out and let it cool o for 5-10 minutes before cutting.Yield: 4-6 servingsIngredients:• 1 moose roast, 2-3 pound• 6 cloves of garlic• 1/2 cup of beef broth• 2-3 strips of bacon• 1 medium onion• Springs of fresh thyme37 38From: TFE 3E ClassMoose Roast

Ingredients:• 1 1/2 lbs. venison, thinly sliced• 1 1/2 tbsp. bacon drippings• 4 tbsp. our• 3 cups milk• 1 small sliced onionDirections:1. Heat bacon drippings in a fry pan on medium-heat.2. Add deer steaks, season with salt & pepper and then brown on both sides.3. Sprinkle our over steaks and allow to brown slightly.4. Slowly add 3 cups milk; bring to a boil.5. Add sliced onion, reduce heat, cover and simmer until steaks and onions are tender stirring occasionally.6. Remove cover and allow gravy to thicken.Yield: 4 servings39By: Dalton ManitowabiDeer Steaks and Gravy

Directions:1. Chop vegetables into larger pieces, while (separately) preparing the meat, sprinkle with salt and pepper on all sides, then coat meat with our.2. In a pot, heat oil over medium-high heat until oil is very hot. Place meat in the pot and cook for 3-4 minutes (a nice brown crust should be forming), turn the meat and cook for a few more minutes until it’s browned on all sides. 3. Remove from pot. Empty oil from pot but leave a little for the next step.4. Over medium-high heat add onion, carrots, and celery into the pot. Stir occasionally until the vegetables are browned.5. Add the potato, meat, pan juices, and add enough beef broth to cover. Bring to a boil, and then bring heat to low for stew to simmer until the meat is tender. Season with salt and pepper.Ingredients:• 2 1/4 lbs. moose (1 inch cubes)• 12 cups water• 1 large onion, chopped• 3 carrots, chopped• 1 turnip, chopped• 3 parsnips, chopped• 1/4 cup rice• 1 1/2 tsp. salt39 40From: TFE 3E ClassMoose Soup

Ingredients:• 2 tbsp. canola oil• 2 pounds venison meat• 3 large onions, chopped• 2 garlic cloves, chopped• 1 tbsp. Worcestershire sauce• 1 bay leaf• 1 tsp. dried oregano• 1 tsp. salt & pepper• 3 cups water• 7 potatoes, chopped• 1 pound carrots• 1/4 cup our• 1/4 cup cold waterDirections:1. Heat oil in an oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper, and water. Simmer covered for 1-1/2 to 2 hours until meat is tender.2. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.3. Mix our and cold water; stir into stew. Cook until thickened and bubbly. Remove bay leaf. 4. Serve.Yield: 6-8 servings41By: Julie AssiniweVenison Stew

Directions:1. Cook rice in boiling salted water for 20 minutes, or until tender.2. Drain rice.3. Melt fat in heavy fry pan.4. Add onion and meat then cook for 5 minutes, until lightly browned.5. Combine all ingredients in a greased casserole.6. Cover and bake in a 400 degree oven for about 30 min.Yield: 4-6 ServingsIngredients:• 1 cup rice• 2 tbsp. oil or bacon drippings• 2 cups cooked venison, ground• 2 small onions, cut ne• 1 1/2 cups canned tomatoes• 2 cups canned corn• Salt & pepper to taste41 42Venison One-Dish MealFrom: TFE 3E Class

Directions:1. Trim fat from meat and discard. Wipe meat with damp cloth.2. Melt pork or beef fat in heavy pot on top of the stove.3. Brown meat on all sides.4. Add onions and garlic, brown lightly.5. Add liquid and bay leaves; bring to a boil, then reduce heat.6. Cover and simmer on low heat for one hour.7. Add vinegar and brown sugar and continue cooking for one hour longer.8. Add salt, ketchup, and raisins and continue cooking 1/2 hour longer or until tender.9. Place roast on serving platter; surround with buttered noodles and spoon on sauce.Ingredients:• 3 lb. venison roast• 4 tbsp. pork or beef fat• 2 large onions, sliced• 1 clove garlic• 1 cup stock or water• 2 bay leaves• 2 tbsp. vinegar• 1 tbsp. brown sugar• 1 tsp. salt• 3 tbsp. ketchup• 1/2 cup raisins• buttered noodles43Spicy Venison Pot RoastFrom: TFE 3E Class

Ingredients:• 3 lb. roast of venison• 1 clove of garlic• 3 tbsp. salad or olive oil• 1/2 tsp. dried marjoram• 1 tsp. salt• 1/2 tsp. pepperDirections:1. In a small bowl, break the garlic clove into three tbsp. of salad or olive oil.2. Add the 1/2 tsp. of dried marjoram.3. Let stand for 15 minutes before using.4. Wipe the roast with a clean, damp cloth.5. Using pastry brush, coat the roast on all sides with the oil mixture.6. Sprinkle the salt and pepper on the roast and place it in uncovered roaster. Roast at 350 degrees for 40 minutes per round, depending on the degree of rareness desired.43 44Roast Venison with HerbsFrom: TFE 3E Class

Directions:1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tbsp. salt in cold water to cover.2. The next day, remove the beaver from the brine, wash and cover with a solution of 2 tsps. soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minutes.3. Drain and rinse beaver then cut into serving pieces.4. Dredge each piece of meat thoroughly in the seasoned our.5. Melt butter in heavy fry pan and brown the pieces of meat.6. Transfer meat to a greased casserole, slice onions over top, add water, cover and bake at 325’ F until tender.Yield: 4 ServingsIngredients:• 1 beaver, skinned and cleaned• 1/2 cup of vinegar• 1 tbsp. salt• 2 quarts water• 2 tsps. soda• 1/2 cup our• 1 tsp. salt• 1/4 tsp. paprika• 1/4 cup butter• 1 medium onion, sliced• 1/2 cup water• 1 cup sour cream45Beaver in Sour CreamFrom: TFE 3E Class

Ingredients:• 1 beaver, skinned and cleaned• 1/2 cup vinegar• 1 tbsp. salt• 2 tsp. soda• 1 medium onion, sliced• 4 strips bacon or salt pork• 1/2 tsp. salt• 1/4 tsp. pepperDirections:1. Wash beaver thoroughly and let soak overnight in enough water to cover. Add 1/2 cup vinegar and 1 tbsp. salt to water.2. The next day, remove the beaver from the brine and wash.3. Place beaver in pot, add 2 quarts water and 2 tsp. soda and bring to a boil, reduce heat and simmer 10 minutes.4. Drain, then place beaver in roasting pan. Cover with sliced onion and strips of bacon and season with salt and pepper. 5. Place lid on roast pan and bake at 375 degrees until tender.Yield: 4 Servings45 46Roast BeaverFrom: TFE 3E Class

Ingredients:• 1 goose (10-11 lbs.)Stung:• 1 quart water• 2 (8oz.) package poultry stung• 2 cups fresh cranberries, washed and mashed• 1/4 lb. fresh mushrooms, chopped• 1 lb. can sweetened plums, pitted (reserve juices)• 1 tbsp. salt• 1/4 tsp. fresh pepperBasting:• 2 cups apple ciderDirections:1. Simmer the goose giblets in l qt. water for about 30 minutes or until tender. Chop the giblets. Skim the fat o cooking water and save.2. For the stung, mix together the prepared poultry stung, mashed cranber-ries, mushrooms, plums and syrup, salt, pepper, giblets, and their cooking broth.3. Place goose on a rack, breast side up in a large roasting pan and roast uncov-ered for 4 1/2 hours at 350 degrees. Baste with cider and drippings.47Roast GooseFrom: TFE 3E Class

Directions:1. Skin and wash partridge and pat dry.2. Rub partridge inside and out with salt and pepper.3. Fasten long strips of bacon over partridge breasts and place in uncovered roaster. 4. Roast at 350 degrees for 30 minutes.5. When the partridge are a rich brown, pour the cream over them and let the cream bubble up in the pan for a minute.Yield: 4 ServingsIngredients:• 4 partridges• 4 strips of bacon• 1 tsp. salt• 1/4 tsp. pepper• 1 cup slightly soured cream• 4 slices hot buttered toast47 48Roast PartridgeFrom: TFE 3E Class

Directions:1. Mix all the ingredients well.2. Keep cold and use within a week. Makes enough for 6 generous sandwiches.Yield: 6 ServingsIngredients:• 1 cup ground cooked rabbit meat• 2 tbsp. nely chopped onion• 2 tbsp. nely chopped green pepper• 1/4 cup nely chopped celery• 1/4 cup nely chopped sweet pickle or pickle relish• 1/3 cup mayonnaise• Salt to taste49Rabbit Sandwich SpreadFrom: TFE 3E Class

Ingredients:• 1 small rabbit (about 2 1/2 pounds)• 1/4 cup our• 1/2 tsp. salt• 1/4 tsp. pepper• 2 tbsp. butter• 1 cup pineapple juice• 1/4 cup vinegar• 1/2 tsp. salt• 1 cup pineapple chunks• 1 medium green pepper, chopped or 2 tbsp. dried pepper akes• 1 1/2 tbsp. cornstarch• 1/4 cup sugar• 1/2 cup waterDirections:1. Skin and clean rabbit, wash thoroughly and cut into serving pieces.2. Put our, salt, and pepper in a paper bag, add the rabbit pieces then shake until well coated.3. Heat butter in a heavy pan and brown rabbit on all sides over moderate-heat.4. Add pineapple juice, vinegar, and salt. Cover pan; cook over low-heat for 40 minutes or until meat is tender.5. Add pineapple and green pepper; cook a few minutes longer.6. Mix cornstarch and sugar, then add to the water.7. Stir this mixture gradually into the liquid in the pan and slowly for about 5 minutes.Yield: 6 Servings49 50Sweet-Sour RabbitFrom: TFE 3E Class

Ingredients:• 1 1/2 pounds pheasant breast• 14 ounce jar, sliced jalapeno peppers• 12 slices bacon, cut into thirds• 6 bamboo skewers, soaked into water for 30 minutes• 36 toothpicksDirections:1. Cut the pheasant breast into 36 pieces and place into a bowl. Pour the liquid from the jalapeno peppers over the pheasant, stir, and set aside to marinate for 20 minutes.2. Pre-heat an outdoor grill to medium-heat and lightly oil the grate.3. Drain the marinade from the pheasant and discard. Place a slice of jalapeno pepper onto each piece of pheasant breast and wrap with a third strip of bacon. Put 6 pieces of the pheasant on each skewer.4. Cook on the pre-heated grill, turning frequently, until the bacon is crispy, 15-20 minutes. Remove skewers from the pheasant pieces and place a toothpick into each piece to serve.51By: Tyler PangowishGrilled Pheasant Poppers

Directions:1. Wash and dry sh. Cut into 2 or 3 pieces. 2. Simmer in water for 1/2 an hour. 3. Melt lard and stir in our, onion, and milk. Let boil for 20 minutes. 4. Add strained sh and let boil until sh is tender. Serve hot.Ingredients:• 2 lbs. white sh• 2 tbsp. lard• 1 cup milk• 1 small onion• 2 tbsp. our51 52Fish SoupFrom: TFE 3E Class

Directions:1. Wash and dry sh and sprinkle inside with salt. 2. Saute celery and onion in butter until tender. 3. Combine salt, paprika, sour cream, and mix with bread crumbs. Add celery and onions and toss lightly until well blended.4. Stu sh loosely and sew opening or keep together with skewers or toothpicks. 5. Place on greased pan and brush with melted butter. Bake at 450.Ingredients:• 1 large lake trout• 1/2 cup diced celery• 1/4 cup chopped onion• 2 tbsp. salt• 2 tbsp. butter• 1/2 tsp. paprika• 1/4 cup sour cream• 2 1/2 cups bread crumbs• 2 tbsp. melted butter53Stuffed FishFrom: TFE 3E Class

Directions:1. Fry the salt pork in skillet until it is nicely browned. 2. Add the onions and saute them gently. 3. Add the potatoes and hot water and cook them for a few mins, or until the potatoes are partially done. 4. Add the sh llets and cook them until they are easily aked with a fork. Season to taste with salt and pepper; add cream. 5. Let it all heat thoroughly and serve in bowls.Ingredients:• 1 cup salt pork or bacon, diced• 1 cup hot water• Salt & Pepper• 1 cup half & half cream• 3/4 cup sliced onions• Butter• 2 cups diced potatoes• 1 1/2 lbs. sh llets, such as walleye, perch, or pickerel53 54Fish ChowderFrom: TFE 3E Class

Directions:1. Fillet sh. 2. Soak in salt water or vinegar overnight to soften bones. 3. Lay on rack in a smoke house. Cook however desired doneness.Ingredients:• 6 suckers• 1/4 box salt• 10 cups water or vinegarSmoked SuckerFried FishDirections:1. Skin, clean, and slice sh. 2. Cut into 2 or 3 pieces. Salt and pepper it and dip in our. 3. Place in hot grease and cook until brown.Ingredients:• 8 sh• Flour• Salt and pepper• 1/2 lb. lardYield: 4-6 Servings55From: TFE 3E ClassFrom: TFE 3E Class

Sucker SoupDirections:1. Cook sucker heads in boiling water. Add salt, pepper, onion, and lard.2. Let simmer for 20 minutes.Ingredients:• 4 sucker heads• 1/2 tsp. salt• Dash of pepper• 1 medium diced onion• 1/2 tsp. lardYield: 6 ServingsMarinade for MeatFrom: TFE 3E ClassDirections:1. Combine all ingredients.2. Pour over meat.3. Cover and allow to stand for 2 hours.4. Use sauce for basting any meat.Ingredients:• 2 tbsp. oil• 2 tbsp. lemon juice• 1/2 cup soya sauce55 56From: TFE 3E Class

Directions:1. Stir together until dissolved brown sugar, pickling salt, and water.2. Layer meat or sh in brine.3. Let stand for 2 hours for sh and 2 1/2 to 3 hours for moose.4. Remove from brine.5. Place on rack and let drain.6. Smoke.Ingredients:• 1/3 cups brown sugar• 2/3 cup pickling salt• 1 1/2 quarts waterFrom: TFE 3E Class57Brown Sugar Salt Cure

Directions:1. Slice salt pork into thick pieces and cook until tender. 2. Add carrots and potatoes. 3. Add shredded cabbage and onions (stems can be cooked if desired). 4. Remove salt pork and pan fry. 5. Add dumplings and cook for another 15 minutes.Dumplings:Mix ingredients together to make a very soft dough. Drop by spoonful on boiling soup and cover tightly.Ingredients:• 10 potatoes• 1 head of cabbage• 10 carrots• 10 fresh garden onions• 1 1/2 lbs. salt porkDumplings:• 1 cup our• 1 1/2 tsp. baking powder• 1/4 tsp. salt• 1/2 cup milkFrom: TFE 3E Class57 58Salt Pork and Dumplings

Directions:1. Stir our, baking powder, and salt together.2. Work in shortening with tips of ngers or pastry blender.3. Add milk gradually and mix with a fork to a soft dough. 4. Drop by spoonfuls into soup mixture allowing space for dumplings to rise. 5. Cook, do not remove; cover for 15 minutes.Yield: 6 servingsIngredients:• 2 cups all purpose our• 4 tsps. baking powder• 1/2 tsp. salt• 2 tbsp. lard• 1 cup milkFrom: TFE 3E Class59Dumplings

Directions:1. Melt the butter in a large skillet and add the morels and green onions. Cook until the morels have started to brown2. As the mushrooms are cooking, beat the eggs and milk together in one bowl.3. Pour the beaten egg mixture into the skillet with the mushrooms. Scramble until the eggs are cooked as desired.4. Optional, serve with toast!Ingredients:• 1/2 lb. morels• 1/4 cup milk• 3 tbsp. butter• 3 green onions, chopped• 1-2 eggs, beatenFrom: TFE 3E Class59 60Morel Scrambled Eggs

Directions:1. Melt the butter over medium heat. Add the onion, garlic, morels, and asparagus. Cook until the morels are browned and the asparagus is tender.2. Serve and enjoy.Ingredients:• 1/2 lb. morels• 2 tbsp. butter• 2 bunches asparagus• 1 small onion, chopped• 2 cloves garlic, minced61Asparagus & MorelsFrom: TFE 3E Class

Directions:1. Add the water to a soup pot and bring to a low boil. Once boiling, toss in the potatoes and let them cook until quite soft. (20-30 minutes).2. Melt the butter in a large skillet over medium-heat. Add the morels and leeks until the morels are just beginning to brown.3. Add your stock into the pot, stirring frequently. When the potatoes are tender, allow the mixture to cool, then put it into a blender until smooth and then return the pot.4. Add the morel and leeks to the potatoes and bring to a simmer. Cook until heated through.5. Add the cream, salt, pepper, and stir until the soup is warmed and thickened to your liking.Ingredients:• 1 lb. fresh morels• 2 tbsp. butter• 1 cup stock (chicken, mushroom, or beef)• 1 cup heavy cream• 2 cups water• 3 potatoes• 1 leek, white part only• Salt & Pepper61 62From: TFE 3E ClassHomemade Cream of Mushroom Soup

Directions:1. Boil water and cook pasta to your desired tenderness.2. In a skillet, melt the butter over medium-heat. Add the garlic, onion, and mo-rels. Cook until the morels have given o most of their liquid and are slightly browned. The pan will be crowded so stir frequently.3. When the pasta is nished, drain it, and put it in the skillet with the other ingre-dients, mixing them all together.4. Cover everything with shredded cheese and cook until it has melted.Ingredients:• 1/2 lb. morels• 3 tbsp. butter• 3 cloves garlic, minced• 1 small onion, chopped• 1 cup shredded cheese• 8 oz. egg noodles63From: TFE 3E ClassMorel Pasta

Directions:1. Pre-heat oven to 375 degrees.2. Melt butter over medium-heat in skillet. Fry the green onions and garlic then remove from heat and let cool.3. In a large bowl, combine all cheese, spinach, nuts, salt, pepper, garlic, green onions, and nutmeg. Mix well.4. Prepare the mushrooms by cutting o any protruding stalks, leaving an open-ing at the base.5. Spray a baking pan with non-stick cooking spray. Carefully stu each morel, brush them with a little olive oil and put them in the pan. Cook until mushrooms are golden brownIngredients:• 1/2 lb. morels• 1 tbsp. butter• 2 tbsp. olive oil• 1/2 lb. spinach• 1 cup shredded Swiss cheese• 1 cup Ricotta cheese• 2 tbsp. walnuts• 4 green onions, chopped• 2 cloves garlic, minced• 1/2 tsp. Nutmeg• Salt & Pepper63 64From: TFE 3E ClassMorels Stuffed with Cheese ‘N Stuff

ManoominChapter #465

Directions:1. Heat oil in a large non-stick skillet over medium. Add onion, carrots, celery, and garlic. Cook until tender. Stir in broth, wild rice, and heat to a boil. Cover and cook over low heat for 25 minutes.2. Stir in white rice. Cover and cook over low heat for 20 minutes or until the rice is done. Stir in parsley.3. Serve.Ingredients:• 1 tbsp. olive oil• 1 large onion, chopped• 2 large carrots, chopped• 2 stalks celery, sliced• 2 cloves garlic, minced• 3 1/2 cups vegetable broth• 1/2 uncooked wild rice• 1 cup white rice, uncooked• 2 tbsp. parsley6666From: TFE 3E ClassWhite and Wild Rice Dish65

Directions:1. In a saucepan, combine wild rice, chicken broth, water, sausage, onion, mush-rooms, and garlic.2. Bring to a boil, then reduce heat to low, cover, and simmer for 25 - 30 min-utes, or until rice is tender.3. Remove from the heat and stir in the cream of mushroom soup.Ingredients:• 1 cup uncooked wild rice• 1 can chicken broth• 1/4 cup water• 1/2 pound sausage, diced• 1/2 cup diced sweet onion• 1 cup chopped fresh mushrooms• 1 tbsp. minced garlic• 1 can cream of mushroom soup67From: TFE 3E ClassCajun Wild Rice

Directions:1. Bring 4 cups of water or vegetable stock to a boil and add the rice; Cook for 40-45 minutes until tender. Drain any excess liquid and transfer to a bowl to cool.2. Once cool add the celery, green onions, parsley, and toss to combine.3. Add the berries, feta, pecans or walnuts, and toss gently.4. In a small jar or blow mix, shake up the dressing ingredients and pour over top and toss gently to combine.Yield: 6 servingsIngredients:• 3/4 cup brown rice• 3/4 cup wild rice• 1 celery stalk, nely chopped• 1 pint strawberries, hulled and halved• 1/2 cup crumbled feta or soft goat cheese• Small handful toasted pecans or walnuts (optional)Dressing:• 1/4 cup canola or olive oil• 3 tbsp. balsamic vinegar• 2 tbsp. maple syrup• 1 tsp. grainy black pepper67 68Wild Rice Salad with StrawberryFrom: TFE 3E Class

Directions:1. Soak wild rice overnight. Drain wild rice.2. Put cold water in a pot and bring it to a boil then simmer for about an hour.3. Dice up fresh mushroom, dice up fresh onion, dice 2 celery.4. Saute the vegetables.5. Drain wild rice water and put wild rice in a casserole pan and add saluted vegetables into pan.6. Mix in the dish all together and shredded cheese on top of the casserole to your liking.Yield: 8-10 servings Ingredients:• 1 bag of wild rice• 1 onion• 3 mushrooms• Half block of cheese• 1 package of bacon• 2 celery stalks6969Wild Rice CasseroleBy: Preston Webkamigad

69This Recipe book was createdin collaboration with:WARRIORSWiikwemkoong High SchoolWiikwemkoong Anishinaabemowin Kinoomaagewin