MCC Photo

Dorothy Yorke, is seen here preparing bannock on a stick. 

Niska Artisan, Dorothy Yorke of Moose Cree First Nation, recently shared some delicious traditional recipes with MCC. 

Try these recipes over an open campfire or in your home. 

Bannock mixture

  • 4 cups flour
  • 2 tbsp. baking  powder
  • 1/2 cup lard
  • raisins or berries (optional)

Mix flour & baking powder well. Crumble lard into dry mixture and mix well. Add water to make the dough firm, but not sticky. 

If you are adding raisins or berries, add to mixture before the lard.

Place mixture in a large pan and bake for 45 minutes at 350 degrees or until golden brown.

 

Stew

While this can be prepared with a variety of wild meats (moose, caribou, deer or rabbit), you can also use beef or chicken purchased at the store. Quantities should be based on your individual requirements.

Coat chunks of meat in flour. Brown the meat in butter in a roasting pan on a stovetop. Add salt and pepper to taste. 

Once browned, remove from stove top. Add chopped potatoes, carrots and turnips. Pour in a box of beef broth and add Bovril or other seasonings to taste.

Cook for 1-1/2 hours at 350 degrees until the vegetables are tender and the gravy has thickened.