 | CANUCK CUISINE |  |
 | MOOSE STEAKS |
Heat fry pan and melt 1/4 cup of margarine.
Dredge the moose steak with 1/4 cup of flour
Brown moose meat on both sides in hot butter
Place the moose steak in a roasting pan.
Mix together 1/4 cup of honey, 1/2 tsp. salt, and 1/4 tsp. pepper.
Pour the mixture over the top of the moose steak
Roast covered in a 300F degree oven until tender, about 2 hours.
Take from oven and remove moose steak from roasting pan
GRAVY:
Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.
Cook, stirring until thickened.
Mix in 1 cup of dairy sour cream and heat thoroughly.
Serve the gravy with the moose steak.
 | PHEASANT SOUP |
Pieces from several pheasants
1 teaspoon salt
1 bay leaf
1/2 cup raw rice
1 cup raw carrots, sliced
1 very small onion
pepper
Clean and wash bony pieces of pheasant well.
Put in kettle with enough water to cover pieces
add salt and bay leaf.
Cook until meat is tender enough to fall from bones.
Remove meat and bay leaf from broth.
Discard bay leaf.
Remove meat from bones in pieces as large as possible.
Return meat and add a dash of pepper.
Add uncooked rice and carrots.
Cut onion in quarters and add.
Simmer mixture for about one hour or until carrots and rice
are tender and have soaked up most of the broth.
 | FIDDLEHEAD FERN SOUP |
FIDDLEHEADS - A NATIVE NORTH AMERICAN FERN.
4 cups fiddleheads -- fresh & cleaned
2 tablespoons unsalted butter
1 small onion -- minced
2 cups chicken stock
2 cups milk or cream
1/2 teaspoon lemon juice
salt and pepper -- to taste
paprika
Bring a large pot of salted water to a boil over high heat.
Add the fiddleheads, return to a boil.
Cook until they are almost tender and turn pale green, 5 to 8 minutes.
Drain and rinse with cold water.
Coarsely chop and reserve.
Melt butter in a saucepan over medium heat.
Add onion and cook, stirring occasionally,
until they become translucent, about 5 minutes.
Add fiddleheads and chicken stock.
Stir, increase heat to medium-high and bring to a gentle boil.
Cover and cook
Add milk, reduce heat to medium, and heat until nearly boiling.
Do not let soup boil or milk will curdle.
Stir in lemon juice and season soup to taste with salt and pepper.
Sprinkle with paprika.
 | GROUSE IN WINE |
2 grouse quartered or filleted
2 tbsps. butter
2 medium onions sliced
2 cloves garlic minced
1 tbsp. crushed rosemary leaves
1/2 cup chicken broth
1 cup red wine
1 T cornstarch
Salt & pepper to taste.
Melt margarine in bottom of small roasting pan.
Brown onions, garlic and grouse pieces.
Add chicken broth, rosemary, and red wine.
Cover and roast at 350 degrees for 45 minutes to 1 hour until tender.
Turn grouse occasionally so all parts are submerged in liquid.
Meat surfaces will turn dark purple in color.
Remove grouse. Thicken pan juices with corn starch mixed with water.
Season to taste.
 | ELK POTROAST |
3-4 lb Elk roast
2 Tbsp cooking oil
dash salt and pepper
One 8oz can tomato sauce
1 cup dry red wine
1 medium onion, chopped
1 cup 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
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 Tbl of water and1- 1/2 Tbl of flour for each cup of liquid.
Gradually add hot liquid, stirring constantly and cook until thickened.
Correct seasoning.
 | BEAR MEATLOAF |
2 lb ground bear meat
1/2 cup milk
2 eggs
salt and pepper to taste
1/4 tsp. thyme
1/4 tsp. oregano
3/4 cup tomato sauce
1 cup onion, minced
1- 1/2 tsp. dry mustard
1 cup bread crumbs
1/2 green pepper, finely chopped
Bake at 350 until done (about an hour).
when it looks close to being done, maybe 15 minutes,
spread either BBQ sauce or Tomatoe Sauce over the top.
 | BBQ HOT CHILE BUFFALO BURGERS |
1 1/2 lb Ground Buffalo Meat
1/2 c Onion; Finely Chopped,
dash salt & pepper, oregano
1 small egg
1/2 cup breadcrumbs
Hot Chile Sauce
Mix ingredients except hot chile sauce.
Shape into 6 patties, each about 1/2 inch thick.
Brush grill with vegetable oil.
Brush patties with hot chile sauce.
Grill patties about 4 inches from the coals, turning once, until they are done to your taste,
 | LOBSTER BISQUE |
1 1/2 lb Lobster; cleaned
5 tablespoon melted butter
1/4 c Diced carrots
1 Sm chopped onion
1/2 Bay leaf
Pinch of thyme
2 Sprigs parsley
3 tb Cognac
1/3 c White wine
1/2 c Fish or chicken broth
3cup boiling milk
3 tb Cream
Red food coloring (optional)
Crack lobster claws, cut body and tail into four or five pieces.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan. Add flour.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that pink color.
Add the lobster, before serving, plus remaining cognac
 | SMOKED SALMON |
for this recipe, you require a commercial smoker
Tips for the smoker:
Always use a hardwood (hickory or mesquite, work best).
1 C. Brown Sugar
1 C. non-iodized salt
1 Tbsp. Worchester sauce
1 Tbsp. Soy Sauce
1 Gallon Hot water
make the brine by mixing the above ingredients thorougly
Brine salmon fillets for 24 hours
After brining rinse fish thoroughly
space the fish on the smoking racks leaving space
to allow air between the fillets.
Depending on the size of the fillets and temperature of your smoker,
time will vary but it usually takes between 4-6 hours.
One hour before the salmon is done baste with liquid honey.
 | PACIFIC SALMON WITH ROASTED GARLIC |
2 medium heads garlic, broken into separate cloves, peeled
1/2 cup (about) olive oil
3 tablespoons unsalted butter
Eight 6- to 7-ounce salmon fillets
4 teaspoons fresh lemon juice
4 teaspoons chopped fresh rosemary
Preheat oven to 400°F.
Place garlic in ramekin. Pour enough oil over to cover.
Wrap ramekin in double thickness of foil.
Bake until garlic is very tender, about 35 minutes.
Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor.
Add butter to processor; puree. Season with salt and pepper.
Preheat oven to 450°F. Place salmon on baking sheet.
Season with salt and pepper.
Drizzle each fillet with 1/2 teaspoon lemon juice,
then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
Bake salmon uncovered until just cooked through, about 15 minutes.
Sprinkle rosemary over and serve.
 | INDIAN BANNOCK (FLATBREAD) |
5 cups flour (all purpose)
5 tsp baking powder
1 Tbs salt
1/2-3/4 cup LARD
water
Mix all dry ingredients together.
Cut in lard.
Add water--enough that the dough holds together well,
but not so much that the dough becomes sticky
(if it sticks to your fingers-- add more flour).
Once the dough is thoroughly mixed place on a greased baking sheet
and pat down to about 1 inch in thickness.
Bake at about 400-450F until the Bannock appears to be slightly brown.
This recipe is also suitable for deep frying, frying, and pan cooking
BANNOCK ON A STICK
to bake over a campfire
Divide the dough into palm sized balls.
Shape each ball to about eight inches by rolling between hands.
Wrap each dough length around a stick
bake over a bed of red hot coals.
Turn frequently to bake evenly.
 | NANAIMO BARS |
1/2 cup butter or margarine
1/4 cup white sugar
5 tablespoons cocoa
1 egg
1 teaspoon vanilla extract
2 cups crushed graham crackers
1 cup shredded coconut
1/2 cup chopped walnuts
1/4 cup butter or margarine
2 cups confectioners' sugar
2 tablespoons vanilla custard powder
3 tablespoons milk
4 ounces semisweet chocolate
1 tablespoon butter or margarine
Directions:
Mix 1/2 cup butter or margarine, white sugar, cocoa,
egg and vanilla in a heavy sauce pan or double boiler.
Stir over low heat until mixture is of custard like consistancy.
Combine graham crackers, coconut and walnuts and add to the melted mixture.
Mix well and pack into buttered 9 inch square cake pan.
Cream 1/4 cup butter, confectioners' sugar, vanilla custard powder and milk.
Beat until creamy and spread over melted base.
Refrigerate till hardened.
Melt semi-sweet chocolate with 1 tablespoon butter and drizzle over custard icing. Refrigerate.
When totally hard cut into squares.
 | SASKATOON BERRY MUFFINS |
2 cups flour, sifted
2 tsp. baking powder
1/3 cup sugar
1/2 tsp. salt
3/4 cup milk
1 egg, well beaten
1/2 cup melted butter or vegetable oil
1 tsp. lemon juice
1 cup Saskatoon Berries
Sift the flour and measure.
Combine with the baking powder, sugar, lemon juice and salt.
Sift again and then combine the milk and the beaten egg.
Mix the wet ingredients with the dry ingredients.
Add butter or vegetable oil and mix until the flour is moistened.
Carefully fold in the Saskatoons.
Fill buttered muffin baking tins about 2/3 full
Bake in a preheated 400F oven for 25 minutes.
Makes 12 small muffins.
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