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Pemmican

This traditional Native American food made from dried meat pounded into a paste could be preserved for long periods of time in the form of pressed cakes. It was especially useful on long journeys or hunting expeditions.

  • 2 ounces dried beef jerky 

  • blender or food processor 

  • rubber spatula 

  • 4 dried apple slices 

  • handful of raisins, dried cranberries, or dried cherries 

  • wax paper 

Grind the dried beef jerky in the blender until it is chopped very finely. Add the dried fruit and raisins. Grind until fine. Empty the mixture from the blender onto a sheet of wax paper. Lay another sheet of wax paper on top and roll over the top sheet with a rolling ping until the pemmican is approximately 1/8 inch thick. Let dry between the wax paper a day or two in the sun. To dry in an over: Flip the pemmican from the wax paper into a pie tin. Set the tin in a 350 degree oven for two hours, turning over several times as it dries.
When completely dry, break of pieces to eat as a snack. Store leftover pemmican in a sealed container or plastic bag in the refrigerator.

 

Pemmican
Courtesy of http://www.aniwaya.org

  • 2 Lbs. Dried Buffalo, or Deer

  • 1 Qt. Choke Cherry, Elderberry, Blackberry, or other Fruits

 Add Meat Drippings to bind the mixture. The Buffalo Strips that have been dried in front of the fire can be beaten until they are like a corn meal. This Buffalo Meal is then combined with Choke Cherry, Elderberry, Blackberry, or other fruits, and Meat Drippings to bind the mixture. The meat may be any type, and can be dried in a common dehydrator.

Pemmican Chippewa
Courtesy of http://www.aniwaya.org

  • 4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder.

  • 3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture.

  • 2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained.

  • Unsalted nuts to taste and a shot of honey.

Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age.
HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross-country skiing.

 

Carne Adobado Spiced Pork
Courtesy of http://www.cookingpost.com

  • 2 cups red chili puree or 12 tablespoons chili powder
  • 3 pounds fresh, lean pork
  • 2 teaspoons salt
  • 1 tablespoon oregano
  • 2 cloves garlic, mashed

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chili sauce and simmer one hour or more.
To serve, add more fresh chili sauce and cook until tender.

Red Chili Stew
Courtesy of http://www.cookingpost.com

  • 2 pounds pork, cut into small pieces (save some fat)
  • 5 dried red chilis
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • salt to taste

Wash chilis, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.

 

Green Chili Stew
Courtesy of http://www.cookingpost.com

  • 2 pounds pork, mutton, lamb or beef, cut into small pieces
  • 3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
  • 3 stalks celery, diced
  • 3 medium potatoes, peeled and diced
  • 2 medium tomatoes, diced
  • 5 roasted green chilis, peeled, seeded and diced

Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour

Venison-Elk Tenderloin with Brandy Mustard Sauce
Courtesy of http://www.kstrom.net/isk/food/recipes.html
  Bill Parton, Chef, Buckhorn Exchange Restaurant

  • 2 elk tenderloins, 8-10 oz each 
  • sliced bacon 
  • 1/2 c. sliced mushrooms 
  • 1 Tbsp Grey Poupon mustard 
  • 1/4 c. onion, finely diced 
  • 1/4 c. bell pepper, diced 
  • 1/2 c. brown gravy 
  • 1 1/2 oz. brandy 
  • 1 clove garlic 
  • thyme 
  • ground black pepper

Remove silver skin from tenderloins and rub meat with split garlic cloves. 

Sprinkle lightly with thyme and black pepper. Wrap bacon around tenderloin and use toothpick to secure.  Place in hot fry pan and sauté until bacon is cooked.

Note:  tenderloins should not be cooked past medium rare. 

Remove from pan and pour off excess grease. Place onion and bell pepper in pan for 30 seconds, add mushrooms and sauté until tender.

Add brandy to hot pan and flame.  Caution should be used in this step. 

When flame dies, add brown gravy and mustard and stir until mixture is smooth.

Pour mixture over tenderloins on warm platter.  Serve dish with wild rice or rice pilaf and a green vegetable.

Note:  When my stepdad cooked this, I thought the meat was too rare and there was too much gravy, so you may want to adjust as necessary.

Venison or Elk Swiss Steak-Blackfeet
Courtesy of http://www.aniwaya.org

  • 3 pounds meat

  • 1/4 cup flour

  • salt and pepper

  • 3 Tbsp fat or shortening

  • 3 Tbsp chopped onion

  • 1/2 cup chopped celery

  • 1 cup canned tomatoes

  • 1 cup tomato sauce

Cut the meat up for frying, and try to get the most tender parts of the animal. Wash it well with salt water and douse it with flour seasoned with salt and pepper.  Melt some fat in a skillet and brown both sides of the meat, turning it only once. Add the onions and celery to the skillet and continue to fry. Wait till the last to add the canned tomatoes and sauce. Add a little water whenever necessary.

 

Venison-Grilled Tenderloins
Courtesy of http://www.kstrom.net/isk/food/recipes.html

 Vance Persall

 

Wash and trim the tenderloins well.
Rub with white pepper, garlic, and salt.
Make a sauce of commercial barbeque sauce, honey and lemon pepper seasoning and marinate the tenderloins.
Roll the tenderloin up in foil and place it on the back of the grill.
Cook slowly at low flame.

Venison-Italian-style Pot Roast
Courtesy of http://www.kstrom.net/isk/food/recipes.html

 Theresa J. Farney   Colorado Springs Sun

  • 3-4 lb venison pot roast 
  • 2 Tbsp fat salt and pepper 
  • 1 8oz can tomato sauce 
  • 1 c. dry red wine 
  • 1 medium onion, chopped 
  • 1 c. celery, chopped 
  • 1 Tbsp. parsley, minced 
  • 2 tsp. oregano 
  • 1 clove garlic flour water

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste.
Combine remaining ingredients, except flour, and pour over pot roast. 
Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. 
Mix a smooth paste of flour and water, measuring 2 Tbsp of water and 
1 1/2 Tbsp of flour for each cup of liquid. Gradually add hot liquid, 
stirring constantly and cook until thickened. Correct seasoning.

Roast Loin of Venison with Cranberries
Courtesy of http://www.kstrom.net/isk/food/recipes.html

arielle@taronga.com Stephanie da Silva

  • 2 thick slices of lemon 
  • 2 thick slices of orange 
  • 2 slices of peeled fresh ginger 
  • 1 1/2 cups sugar 
  • 1 small bay leaf 
  • 2 cups fresh cranberries 
  • 4 pounds boneless loin of venison, at room temperature 
  • 2 tablespoons olive oil 
  • 1 teaspoon salt 
  • 1 1/4 teaspoons freshly ground pepper 
  • 3/4 teaspoon finely chopped juniper berries 
  • 2 cups dry red wine 
  • 2 cups beef or venison stock 
  • 2 tablespoons cold butter, cut into pieces 
  • Fresh thyme sprigs, for garnish

In a medium non-reactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, cover and refrigerate for 1 to 2 days, stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. 
Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth.
In a medium non-reactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary.

Little Porcupines-Gagoonz
Courtesy of http://www.kstrom.net/isk/food/recipes.html

  • 1 lb ground venison or ftaless round steak
  • 1/3 cup uncooked light brown wild rice
  • 1 small onion minced very fine
  • 1 seeded green pepper minced very fine
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 can tomatoes
  • 1 can tomato soup

Combine meat, uncooked rice, onion, green pepper, salt, pepper, mix thoroughly. Shape into 1" firm meat balls. Bring soup and tomatoes in their liquid to a boil in fry pan with tight cover, put in meat balls, reduce to very slow simmer. Simmer tightly until done with rice popping out of balls like porky quills -- about 40-45 minutes. 
-- Olga Masica, Minneapolis

 

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