I love hibernation time and use it well. It’s a fine time to focus on things inside before the nice weather comes and draws us outside. This winter has been especially harsh, so I was able to do quite a lot of organizing and clutter chucking. It made me think of our ancestors who were experiencing lean, rough, hungry times about now when winter stores were dwindling or gone.
Game was scarce, food caches empty, few sprouts of spring appearing. We salute their survival and spirit, they endured for us; we must carry on for them. We often have too much. Even if you live alone, you must have something in your pantry or freezer that needs to be utilized. I buy odd cuts of meat in small amounts to freeze, things like oxtail, stewing veal or beef, marrow bones, pork end cuts, then put them out to defrost and make a giant soup or stew. Sometimes there would be venison, moose or other choice pieces from hunter friends.
Many Meat Stew
3 to 5 pounds of a variety of meats defrosted, browned in small amount of light oil
5 pounds potatoes, cubed,
skin on
1 small parsnip
1 pound carrots, sliced
2 large stalks celery, sliced
2 large onions, chopped
Half cup dried split peas
3-4 bay leaves
Water
1 quart or more beef broth
Teaspoon each: thyme, sage, savory, basil, parsley, salt and pepper
*cubed winter squash, turnip, cabbage, optional additions
Use a large soup pot to cook the meat. Cover with water and simmer for almost 2 hours or until meat leaves the bones. Add dried beans, potatoes, parsnip, onion, carrots, celery, *other vegetables, bay leaves, herbs, salt and pepper. Add beef broth and simmer until vegetables are cooked and seasonings blend. Check and stir frequently. For this stew, long and slow cooking is best. Serve with a hearty bread and a side salad.
Manoomin with Native Herbs
1 cup manoomin (wild rice)
4 cups water
Half teaspoon salt
2 tablespoons butter or olive oil
1 cup thinly sliced wild mushrooms
2 scallions, minced (both green and white parts)
2 teaspoons each, dried parsley, sage, basil, marjoram, thyme
Half cup diced tomatoes
Salt and pepper to taste
Combine the manoomin and water in a 3-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cover loosely. Cook until wild rice is tender and the liquid is absorbed, about 45-60 minutes. Wild rice will expand to about 4 times its original size. While the wild rice is cooking melt butter (or heat olive oil) in skillet over medium-low heat. Sauté mushrooms until tender, add scallions, herbs and tomatoes for another 2 to 3 minutes. Remove from heat and set aside. Remove saucepan with cooked wild rice, set aside. Let it rest 5 minutes, then fluff with a fork. Stir in mushroom, tomato, herb mixture and serve hot.
Winter Indian Dinner
1 pound ground buffalo
1 pound sweet sausage
2 large onions, chopped
1 green or red bell pepper, chopped or minced
1 quart of beef broth
4 cups cubed winter squash, any variety or mix of
3 cups cooked wild or
other rice
1 or more large cans of
pinto beans
Cut the sausage into small bites and brown with the buffalo, stirring frequently to break up meat. Add onion and bell pepper to the meat and sauté until tender. Now add the beef broth and winter squash. Lower heat to simmer and cook for 20 minutes or until squash is soft. Add the rice and beans (drained) and simmer 10 more minutes to heat through. Good with corn bread on the side.
Notes
• If you make a soup with too much grease or fat, spread a paper towel across the top surface, or a piece of bread to absorb the grease. To remove all the grease or fat, refrigerate the soup and the fat will harden so you can lift it off easily.
• Any type of rice freezes beautifully. To reheat, steam it covered.
• Of course, you can usually find wild rice at most grocery and health food stores, but I prefer the taste of the hand harvested Anishinaabeg people. They also have a catalog with other food and craft products. To order Manoomin, e-mail: sales@nativeharvest.com.
I want to thank all of you who have sent in suggestions and ideas to NativeCooking@aol.com. I am always learning things. Please let me know what YOU want to see for recipes in this column.
