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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Gramma Willi’s Chili

This is one recipe that I really love. Friends and family are always asking me to make it for big and small gatherings. Easy on the budget and packed with goodness, it’s best when made with love, tastes even better the next day and it freezes well. A special treat served with Corn Bread or Bannock.

2 C. dried kidney beans (substitute pinto, romano, Jacob’s cattle or other big beans, or mix 3 or 4 together)

water

1 or 2 onions, chopped

2 cloves garlic (or 2 tsp. Garlic powder)

oil or fat for frying

1/2 – 1 pound ground beef (or use TVP – see below)

3-4 T. chili powder

2-3 T. cumin

1 T. dried coriander (cilantro), or 1/2 C. fresh

1/2 tsp. cayenne pepper (optional, add 2 or 3 times as much for a hot, spicy chili)

dash of cinnamon

large can crushed tomatoes (2 1/2 cups fresh)

1 tsp. brown sugar

2 T. vinegar (white, red wine, apple cider or balsamic)

small can peaches in light syrup (optional)

salt and pepper to taste

Soak the beans in water about 2-3 inches above the beans in a non-metal bowl for 6-8 hours or overnight. Discard the soaking water, add beans to a large pot and cover with fresh water an inch or two above the beans. Bring to a boil, then reduce heat and simmer until the beans are soft (1 1/2 to 3 hours).

Cook the ground beef (or dry fry the TVP) until nicely browned and crumbled, set aside. Sauté the onions in a little oil until soft, then add cooked beef, garlic and spices and cook covered, for 5 more minutes. Add the meat mixture, tomatoes, brown sugar, vinegar and peaches to the beans and stir well. Cover and simmer over low heat for at least an hour to let the flavors blend, stirring occasionally to prevent burning; this is a good recipe to cook all day in a slow cooker or in the oven. Serve over rice.

Suggestions: Vegetarians and Vegans can substitute TVP dry-roasted with cumin for the ground meat to give a meaty texture and lots more protein. Offer crushed red pepper or Tabasco sauce at the table for people who like hot chili.

Hints: The beans will be more digestible if you add a piece of seaweed (kombu or dulse) to the beans while they cook, or you can add 1/2 tsp. baking soda to the soaking water to make the beans less “gassy”.

Time saver: For a quick chili, use 2 or 3 large cans of cooked kidney beans.

Note: Because this is such a good winter meal, we planned to make you a video of this recipe not too long ago when Brian and I were both in Toronto… didn’t work out. We will be getting to that asap, so stay tuned!

Much love, All My Relations, Gramma Willi

Good Clean Food For Everyone!