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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How Bad is What We’re Eating, Anyway?

Relatives,

Food safety and security is finally on almost everyone’s radar.

I hope you’ll take time to check out Food Inc. and Hungry For Change. These marvelous young people have done a great job of providing the rest of us with the facts and opportunities to take action at home, in our communities, our countries and with our relatives across the earth.

The more we share our good works and inform each other, the sooner we’ll all have access to clean, healthy foods. … so please share this!

All My Relations
Gramma Willi

Email Gramma Willi Post Your Comments

Good Food For Everyone!

~~~~~~~

Food Inc – The Movie
http://www.foodincmovie.com/

Food, Inc. exposes the highly mechanized north american food industry, that often puts profit ahead of consumer health, the livelihood of farmers, the safety of workers and our environment. The film reveals surprising—and often shocking truths—about what we eat, how it’s produced, who we have become and where we are going from here.

Hungry For Change – the Blog
http://www.takepart.com/news/tag/hungry-for-change/

Food, Inc. exposes America’s industrialized food system and its effect on our environment, health, economy and workers’ rights. Learn about these issues and take action through the Hungry For Change cafeteria and check out the 10 Simple Tips for making positive changes in your eating habits. Learn more about these issues and how you can take action on Takepart.com.

Here are some excerpts from the Food Inc. web site:

About the issues

Find organic, local foods
Sustainable foods can be found in your community by purchasing organic and/or locally grown produce and products. It’s easy to find farmers markets, Community Supported Agriculture programs, restaurants and more with the user-friendly Eat Well Guide. Simply type in your zip code to find out what’s in season near you.

Diabetes and Obesity
High calorie, sugar laden processed foods coupled with our sedentary lifestyles is growing our waistlines and contributing to serious health issues like diabetes, heart ailments and cancers. One-third of children and adolescents are overweight or obese. Tell Congress that kids should be served healthy meals, not soda and junk food.

Factory farming
Approximately 10 billion animals (chickens, cattle, hogs, ducks, turkeys, lambs and sheep) are raised and killed in the US annually. Nearly all of them are raised on factory farms under inhumane conditions. These industrial farms are also dangerous for their workers, pollute surrounding communities, are unsafe to our food system and contribute significantly to global warming.

Pesticides
Cancers, autism and neurological disorders are associated with the use of pesticides especially amongst farm workers and their communities. Learn about what pesticides are in your food and their effects.

Environmental Impact
Did you know that the average food product travels about 1,500 miles to get to your grocery store? And that transporting food accounts for 30,800 tons of greenhouse gas emissions every year?

The Global Food Crisis
Approximately 1 billion people worldwide do not have secure access to food, including 36 million in the US. National and international food and agricultural policies have helped to create the global food crisis but can also help to fix the system.

Genetic Engineering
Some of our most important staple foods have been fundamentally altered, and genetically engineered meat and produce have already invaded our grocery stores and our kitchen pantries.

Farm Worker Protection
Farm workers are the backbone of our agricultural industry, bringing fresh food everyday to our tables. They deserve basic workplace protections like good wages, access to shade and water.

Cloning
In January 2008, the FDA approved the sale of meat and milk from cloned livestock, despite the fact that Congress voted twice in 2007 to delay FDA’s decision on cloned animals until additional safety and economic studies could be completed.

….

10 simple things you can do to change our food system:
Learn more about these issues and how you can take action on Takepart.com

1 Stop drinking sodas and other sweetened beverages.
You can lose 25 lbs in a year by replacing one 20 oz soda a day with a no calorie beverage (preferably water).

2 Eat at home instead of eating out.
Children consume almost twice (1.8 times) as many calories when eating food prepared outside the home.

3 Support the passage of laws requiring chain restaurants to post calorie information on menus and menu boards.
Half of the leading chain restaurants provide no nutritional information to their customers.

4 Tell schools to stop selling sodas, junk food, and sports drinks.
Over the last two decades, rates of obesity have tripled in children and adolescents aged 6 to 19 years.

5 Meatless Mondays—Go without meat one day a week.

6 Buy organic or sustainable food with little or no pesticides.
According to the EPA, over 1 billion pounds of pesticides are used each year in the U.S.

7 Protect family farms; visit your local farmer’s market.
Farmer’s markets allow farmers to keep 80 to 90 cents of each dollar spent by the consumer.

8 Make a point to know where your food comes from—READ LABELS.
The average meal travels 1500 miles from the farm to your dinner plate.

9 Tell Congress that food safety is important to you.
Each year, contaminated food causes millions of illnesses and thousands of deaths in the U.S.

10 Demand job protections for farm workers and food processors, ensuring fair wages and other protections.
Poverty among farm workers is more than twice that of all wage and salary employees.

~~~~~~~

Good Food For Everyone!

Email Gramma Willi Post Your Comments

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!