Clifford Larry’s Slow-cooked Wild Meat & Blueberry

Relatives,

Because our brother Clifford has passed on to Spirit, I waited a while before sharing this special recipe.  Clifford, you will live in us forever! 

January 24, 2010

Hi Willi..

I never wrote the recipe down for this but this Bear… I cooked it very slow… I used the slow cooker for about 6 1/2 hours, or until the meat was very tender… almost feel that it melts in your mouth.

I don’t drink and never use alcohol for ceremonial meals but for this meal as it wasn’t ceremonial

I added:

1 pint of Guinness along with 1 onion, 2 carrots, 5-6 cloves of garlic, 1 parsnip, 1 small turnip, 3/4 cup of blueberries and Jamaican Jerk spice…

So I let this slow cook for about 6 hours..

The last 1/2 hour i tossed in:

mushrooms, sweet peas and thickened the dish with a gravy…

Initially I wanted to marinate in red wine and herbs but I didn’t have a cork screw for the wine so that is why I used a pint of Guinness… it worked out good… I didn’t have herbs nor bacon… I wanted to add these items but had left them in my other kitchen.  As well I like to saute my mushrooms, it makes them nice and sweet… the mushrooms I used were button mushrooms but any mushroom will do…

Have a great day… Cliff

 

This was my response:

G’day Cliff, Wow, thanks, I’ve been looking for one of those old-fashioned wild meat recipes that call for blueberries.  I heard that a long time ago, people would use hot stones and bury moose with blueberries, maple syrup and a little tallow and let it cook all day.  I’m thinking your bear recipe would be good with moose too…
A long time ago, I did use a red wine moose marinade and it was awesome; come to think of it, I do have cooking wine around here somewhere, thanks for the reminder 😉  I don’t drink either.
Happy trails, Willi

And Cliff’s response:

Hi Willi, yes indeed blueberries and other berries are a common staple on all my wild game meats whether it be bear, moose, caribou or deer. Never tried berries on on partridge or water fowl yet but i am thinking is would be good as well… it just I haven’t had wild feathered game for a while…

I think People would shy away from using berries on the birds but it all depends on the method of use… can be used for stuffing, sauces or even raw or partial cook form for garnish. But yeah don’t be shy with the use of berries, it generally gives a dark color but a color that compliments the cooked meat.

I will give you an update on the David Wolfman event in Charlottetown… I will be cooking with him but not certain in what capacity yet. He is coming to PEI in March to cook on behalf of the Aboriginal Survivors for Healing (ASH).

I just made a roast moose last evening and though I didn’t add berries I did add Argentinian coffee bean to this slow cooked dish along with Oshi sauce… even though I thickened the juices up with a roux.

I also made a Red Wine Butter Sauce infused with Tarragon, lemon-grass and raspberry…so even though there were no berries in the cooker the raspberry flavor came out really in the butter sauce and complimented the meat.

Have a great day..Cliff

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One CommentLeave a comment

  1. I’m so sorry your brother has died. I’m sure you miss him greatly. But thanks be to God, he is enjoying heaven’s bliss. God bless you and your family.


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