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Posted March 10, 2020 | Author Kirsten Buck
Growing up in a Cree family, one of the first words you learn is michiso, which means eat! I spent most of my early childhood with my mom’s side of the family, the Garson’s, in Split Lake Manitoba - or Tataskweyak Cree Nation. Split Lake is a small Indigenous community that sits between Thompson and Gillam, over 900 km northeast of Winnipeg. As kids, we were always encouraged to go outside and play with our cousins and friends - from the time we woke up, until it got dark. We played in the bush, rode our bikes, made secret forts, picked berries, and sometimes we even got to go fishing down by the lake. Whether this was to get us into nature, or maybe just to get us out of the house, it really made for some great childhood memories.
We may live in Winnipeg now, but moose meat is still something my family and I are grateful to receive now and then from Split Lake. My uncle Mike took over for my grandpa well before he passed, and is now part of the healthy food program in Split Lake which works towards providing wild meat and fish for community members. I’m so proud that he is passionate about helping to keep Indigenous traditions and way of life alive along with several other men and women from Tataskweyak and surrounding areas.
Over the years, I’ve experimented more with different cuts of moose meat in various recipes. Wild mushroom moose burgers, ginger and five-spice moose steak stir fry have been two of my favourites. What I seem to gravitate to most is a rich stew. This recipe for hearty moose stew with winter root vegetables has got to be one of the most comforting dishes, especially in the cold months. Simple whole ingredients, and so much flavour. Braised meat in a flavourful thick broth with earthy root vegetables. I don’t think there is anything better. Well...the only thing that can make it better is enjoying it with a piece of fresh baked bannock.
Add the browned meat, beef broth, Worcestershire sauce, tomato paste, herbs, and bay leaves to the dutch oven and bring to a simmer. Once simmering, add the potatoes and rutabaga to the pot, stir very well, and cover. Allow the stew to simmer for 1½-2 hours over low heat, or until the meat is very tender. When the time is up, add the peas and parsley, and simmer for an additional 10-15 minutes.
Season with salt and pepper to taste, and serve with an extra sprinkle of parsley, and fresh bannock.
Note: You can also use stewing beef, bison, or venison
Directions
Preheat the oven to 400℉.
In a large bowl, combine the flour, baking powder, and salt and mix well. Add the butter or shortening. Cut the butter into the flour by rubbing it between your fingers to break it up until no large pieces of butter remain. The end result should look like a crumbly pastry mixture.
In a small pot (or in the microwave) heat the water and milk together just until it is lukewarm in temperature (between 90℉-100℉). Whisk in the egg.
Slowly incorporate the liquid mixture into the flour mixture. Once all the liquid is added, knead together until a dough is formed (add a little flour to your hands if necessary). Cover the dough with a kitchen towel and allow it to rest for 10 minutes.
While the dough is resting, generously grease a large nonstick baking tray with shortening (or coconut oil). Place the pan in the oven for 7-10 minutes.
Carefully remove the pan from the oven, and spread the dough on top of the hot oil. Press the dough down, forming an oval shape that is approximately ¾-inch thick. Using a fork, poke several holes on the top of the bannock.
Bake for 15 minutes, then broil on high for 4-5 minutes until the top is golden brown. Keep an eye on it when it is on broil as it can burn quite fast.
Tear into pieces, and serve hot with butter and moose stew. Store in an airtight container or bag to keep moist.
*Note: this recipe does not work with gluten-free all purpose flour. Many different blends and brands were tested, and it just didn’t turn out the same.
