Native American Recipes
Meats
Plains Permmican
2 cups shredded buffalo jerky or beef jerky
1 cup chopped dried chokecherries
6 tablespoons melted tallow(beef Fat) or butter
Combine all ingredients and form 6 patties.Refrigerate until serving.
Serves 6.
Pueblo Rabbit
1med.size rabbit(about 4lbs)
2 tablespoons vegetable oil
3/4 cup chopped onion
4 cups chicken broth and 4 cups water
1 cup red wine vinegar
1 tablespoon med.hot ground new mexican red chile
salt to taste
1/2cup yellow cornmeal or ground sunflower seeds
Tortillas or adobe bread for serving
Cut rabbit into serving pieces. Heat oil in a dutch oven and brown rabbit pieces well. Add onion, broth, water, vinegar and chili.
Simmer, partially covered for 1/2 hour, until rabit is tender. Season with salt. Slowly pour in cornmeal, stirring constantly. Let simmer, uncoverd for an additional 10 to 15 min., until sauce is slightly thickened. Serv with tortllas or adobe bread.
Serves 4
Roast Prarie Chicken
2 prairie chickens, preferably free-range
salt and pepper
2cups dieced celery
2cups chopped onion
3 to 4 tablespoons chopped fresh sage
6 tablespoons honey or molasses
4 med. size sweet potatoes
2 tablespoons chopped fresh chives
1 tablespoon hulled sunflower seeds, lightly toasted
Preheat oven to 350. Rinse prairie chickens and pat dry. Place them in a roasting pan. Season cavitities with salt and pepper.
Mix celery, onion and sage together and stuff cavities. Truss birds and brush each wth 1 tablespoon of honey. Roast for 2 min.
per lb. or until juices from the thickest part of thigh ran clear when pricked, basting occasionally with pan juices.
Scrub potatos and prick onec or twice with a fork. Roast potatos in oven with chicken for 45 to 60 min. or until fork tender.
When done, slit potatos on top and push ends in to plump open. Drizzl with remaining honey and sprinkle with chiefs and sunflower seeds.
Season with salt and pepper to taste.
Serves 4 to 6
Deerburger Chili
2 lbs deerburger
2 tablespoons garlic power
1 green pepper, diced
1 teaspoon cumin power
2-16 oz. cans res kidney beans with liquid
2-12 oz. cans whole tomatos with liquid
1 tablespoon red cayenne pepper
4 tablespoon chili powder
2 bay leaves, crushed
Brown the deerburger in a skillet. When meat is cooked add burger and remaining ingredients to a deep pot along with 2 quarts of water.
Slowly simmer on low heat for 2 hours.
Serves 8
Deer Lasagna
2 lbs ground deer meat
1 lg. jar spaghetti sauce
1 lb lasagna noodles, cooked
1 lb ricotta cheese
1/2 lb mozzarella cheese
1 teaspoon oregano
salt and pepper for taste
Brown up the deer meat with a dash of garlic, salt and pepper in a skillet.
Add spaghetti sauce and seasoning. Greaase two 12x8 inch pans.
Dip a cup of sauce and put in the cottom of each pan.
Layer noodles, meat and cheeses. Cover with foil and bake for 35-45 min., at 350 degrees.
Serves 8
Wild Rice And Deer
1 lb cubed deer meat
1 large onoin, diced
3/4 cup wild rice
1 teaspoon salt
1/4 teaspoon black pepper
1 large can tomatoes, chopped
2 teaspoon worcestershire sauce
2 cans gravy
1 can of peas and carrots
1 gree bell pepper, diced
In a two quart saucepan, cover meat with water.
Cook meat until almost tender (should have about 1-1/2 cups of broth)
Add all but the last three ingredients.
Cover and simmer for 12-14 min.
Add gravy, peas, carrots, and bell pepper.
Cover and simmer and additional 15 minutes
Deer Tocos
1 lb ground deer meat
1 envolope toco sauce mix
1/2 teaspoon garlic powder
1 small onion, diced
1/4 head lettuce, chopped
tomatoes, diced
8 oz.sour cream
6 oz.shredded chedder or monterey jack cheese
Brown deer meat with garlic and onions. Add toco mix and cook according to directions on mix package.
Spoon into a toco shell or fry bread. Top with sour cream, cheese, lettuce and tomato.
Serves 6
Indian Tocos
1 lb ground buffalo
1 large onion minced
2 small cans tomato paste
1 big can tomatoes
1 tablespoon basil
1/2 teaspoon oregano
salt, pepper, chili power
1 head iceberg lettuce shredded
1/2 lb cheese grated coarse
bowl of fine chopped onion
bowl of mild green chiles chopped fine
Fry onion and buffalo broken up loose. Sprinkle some salt, pepper, chili powder over it.
Add tomato paste and 4 cans of water, then the canned tomatoes with the juices.
Break up tomatoes and stir it around. Taste for seasoning.
Simmer till meat and onions are done and sauce is thick. 30-40 min. Lay fry breas on a plate and spread sauce over it. Put a handful of cheese on it and a handful of lettuce.
Pheasant With Wild Rice
1 pheasant, cooked and deboned
4 cups wild rice, cooked
1/4 cup butter
1 med onion, diced
1 green bell pepper, diced
1 tablespoon lawreys 17 seasonings
1 can mushroom soup
1/3 cup milk
vegetables while cooking the rice and pheasant.
Debone pheasent and cut it in bite size pieces.
Mix vegetables, rice, pheasent, and soup thinned with mild,
and seasoning in a casserole dish. Cover and bake at 325 degrees for 45 min.
Serves 4-6
Dumplings
3 eggs
milk as much as eggs
1/2 salt
Flour to make soft dough. Turn out on floured board.
Kneed and work in enough flour to make soft dough.
Roll out to 1/8 thickness, cut strips and break off small bite size pieces.
Drop in boiling broth and cook for 15-20 min.
Serves 6-8
Great with Rattlesnake stew, pheasant or chicken.
Acon Dumplings
1/2 cup acorn meal
1/2 cup whole wheat flour
1 3/4 teaspoons baking powder
1 egg, beaten
2 tablespoons milk
2 tablespoons vegetable oil
In a bowl, combine dunpling ingredients and beat until smooth.
Drop by tablespoons into the simmering stew. Cover tightly and steam 12 to 15 min.
Serves 6.
Soups
Cool Weather Soup
1 lb venison, cubed
1 large can V_8 juice
3 carots, diced
2 tablespoons worcesteshire sauce
4 potatos diced
2 onions, diced
2 tablespoons tabasco sauce
2 bell peppers, diced
1 large can omatoes
3 celery stalks, diced
In skillet brown venision cubes in a bit of oil, then transfer to a large pot.
Cover the meat with cold water, then add the remaining ingredients and simmer slowly for 1 hour.
Serves 4
Cherokee Pepper Pot Soup
1 lb. venison or beef short ribs
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 lg sweet bell pepper, dice
1 cup fresh okra
1/2 cup diced carrots
1/2 cup diced potatoes
1/2 cup corn kernals
1/4 cup chopped celery
Put meat, water and onions in a hevey kettel. Cover and bring to a boil over high heat.
Reduce heat to low and simmer for 3 hours. Remove meat, let cool and discard bines, returning
meat to poy. Stir in remaining vegetables and simmer partially for 1 1/2 hours.
Season with salt and pepper.
Serves 4-6
Iroquois Soup
4 cups chicken broth
1 cup chopped onion
1/2 cup cornmeal
3/4 lb trough or bass fillet
1 1/2 to 2 cups freash lima beans
4-6 mushroom thinly cliced
2 tablespoons chopped fresh dill
salt and pepper
Place broth in a lg. saucepane. Add greenonions and cornmeal.
Simmer over low heat for 10 min. Add fish fillet,
lima beans and mushrooms. Continue cooking for 25 min.
stirring occasionally and breaking fish into small pieces.
Add parsley and dill.Cook for 1 min. longer.
Salt and pepper for taste.
Serves 4-6
Fry Breads
Buckskin Bread
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon salt
1 cup water
Preheat oven to 400. Shift dry ingredients into a mixing bowl.
Quickly mix in the water. Press dough into a greased 9" pie pan.
Bake bread for about 30 min. until very lightly browned on top.
Turn bread out an let cool on rack.
Makes 1 loaf
Cheyenne Batter Bread
1/2 cup dry milk
1/3 cup baking powder
7 cups flour
1/4-1/2 cup salt
3-1/2 cups water
oil or grease
Fill fry pan with oil or grease 1-1/2 inches deep.
Sprinkle salt in the oil to keep it from burning,
In a large bowl combine dry milk, baking powder, flour and salt.
Add enough of the water to make a dough. Pull off pieces of dough.
Roll in a little flour and flatten slighly.
Fry in oil until brown on one side. Turn and brown on the other side.
Drain on a papper towel. Eat soon after frying
Nanajo Bread
1 cup flour
1 teaspoon baking powder
1/4 cup powdered milk
1/4 teaspoon salt
warm water
Combine the ingrdients and slowly add enough warm water to form dough.
On a lightly floured surface, kneed dough until it is smooth soft and not sticky.
Cover and let rest for 1 hour. Shape into small balls and pat into circles about 1/2-1/2 inches thick.
Set aside. In skillet, heat 1/2 inch vegetable oil.
Brown dough on each side and drain on paper towels.
Serve with chile beans or favorite stew
Fry Bread
8 cups flour
3/4 cup sugar
3-1/2 milk (add more as necessary until rolling consistency)
Roll out like a pie crust on floured board. Cut in small squares,
poking holes in center. Deep fry. Can be eaten plain,
with powdered sugar or a favorite sauce,
My favorite sauce is:
1 can blueberry pie filling
1/2 cup sugar
1/2 cup corn starch
Mix well and heat. put on fry bread
Desserts
Indian Pudding
4 cups milk
1 cup maple syrup
1/4 cup butter
2/3 cup cornmeal
1/2 teas. dried ginger
1/4 teas.ground nutmeg
1-1/2 cups raisons
icecream (optional)
Preheat oven to 300. Butter a 2 quart casserole dish.
In saucepan, combine 3 cups of milk and the maple syrup over med heat.
Heat until just boiling point and add butter.
In a separate bowl, combine cornmeal, ginger and nutmeg.
Gradually mix cornmeal mixture into hot milk.
Reduce heat to low and cook until thickened about 10 min.
Fold in raisons.Spoon mixture into the cassrole.
Pour remaining milk overpudding; do not stir.
Back pudding 2-1/2 hours, or until all of the milk has been
absorbed and top is golden brown.
Serve warm and top with ice cream if desired.
Navajo Peach Crisp
6 lg.ripe peaches, peeled, pitted and sliced
1/4 cup sugar
1/2 teas. cinnamon
3/4 cupflour
3/4 cup light brown sugar
1/4 teas salt
1/2 cup butter
2 tables. pinon nuts
Preheat oven to 375. In a 1 1/2 to 2 quart baking dish.
Toss peaches with sugar and cinnamon.
In mixing bowl combine flour, brown sugar and salt.
Cut in butter until mixture resembles coarse mal.
Sprinkle this mixture evenly over the peaches.
Sprinkle the top with nuts. Bake for 30 to 40 min., until golden brown on top.
Serves 4-6
Huckleberry Cake
1/2 cup butter
1 cup sugar
3 eggs, beaten
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1 cup huckleberries
Cream butter with sugar. Add eggs and milk.
Sift together flour and baking powder, add to mixture.
Stir in a cup of huckleberries dredge with flour.
Bake in a moderate oven at 350 degees in a deep baking pan.
Serve plain or with vannilla sauce or icing.
Honey Icing
1 cup sugar
3/4 cup marshmallow, chopped
1 egg white, stiffly beaten
1/2 teaspoon vanilla
1/2 cup honey
1/3 cup water
1/8 teaspoon salt
Xombine honey, sugar, water,and salt.
Place on stove. Boil to about 238 degrees (soft ball)
and add marshmallows. Beat and pour into beaten egg whites very slowly.
Add vanilla and beat until thick and creamy.
Very good on most cakes or fry breads.
Stews
Elk Stew
4 slices bacon, halved
1 1/2 lb. elk trimmrd and cubed
1 quart plus 1/2 cup water
1 1/4 cups chopped onion
2 bay leaves
1 teaspoon salt
3 potatoes, peeled and diced
3 carrots diced
1 large turbip diced
1/4 cup acron meal
In large skillet over med. heat, cook bacon until some of it's fat is rendered.
Add elk and brown with the bacon. Add 1 quart of water, onion, bay leaves, and salt.
Cover and simmer for 1 1/2 hrs. Add potatoes, carrots and turnip and cook 30 min. longer.
Combine remaining water with arorn meal and stir into the simmering stew.
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