Canku Ota


(Many Paths)


An Online Newsletter Celebrating Native America


March 10, 2001 - Issue 31





The recipes in this issue come from the First Nations of Northern Canada


Wild Game Paté


2 lbs. caribou or muskox meat
1 lb. liver from chicken or game meat
1 small cooking onion, large cubed
1 apple, peeled and cored, chopped into large cubes
2 cloves garlic
1 to 1 1/2 tsp. salt
1 tsp. pepper
pinch of nutmeg
pinch of mace
pinch of ground thyme
2 tsp. brandy
1 1/2 tsp. port 1/2 cup softened butter
Saute meats, onion, apple & garlic cloves. Add seasonings and alcohol when meat is almost cooked through. Cool mixture and grind finely in food processor, cuisenart or grinder. When mixture is cooled, blend in butter until mixture forms a binding ball. Put gelatin in mold and place paté mixture on top of set gelatin. Refrigerate overnight and unmold the next day. Use fruit or berry sauce to accompany. Serves 8.

Caribou Sloppy Joe


1 lb ground caribou meat
1 whole onion
1 tbsp brown sugar
1 small can tomato sauce
1/2 can tomato soup
Dash of paprika
Sprinkle of liquid smoke

Brown meat in a tablespoon of butter in a frying pan. Cut up onion into small pieces and add to meat mixture. Add tomato sauce and tomato soup, then brown sugar.

Mix in dash of paprika and sprinkle with liquid smoke. Fry until done on medium heat.

Teriyaki Caribou Steak


3 slices caribou fillets, 1" thick
1 strip of bacon for each slice of fillet
pineapple, 2 slices per serving
Teriyaki Marinade:
1/4 cup salad oil
1/2 cup soya sauce
1/4 cup brown sugar
2 Tbsp. sherry, cooking wine or apple juice
1 Tbsp. (1 tsp. dry) ginger, chopped, fresh
1 garlic clove, minced
Mix all ingredients, toss with meat. Allow meat to marinade for one to five hours. Remove meat from marinade. Wrap each caribou fillet with a bacon strip and secure with a toothpick. Broil 2-3 minutes on each side so that the bacon is cooked, but be careful not to overcook the caribou. Brush pineapple slices with marinade and broil them for a minute or two until heated. If using caribou sirloin, bacon strips can be cooked separately and two strips can be laid across meat when it is served. Note: Caribou should not be broiled until well done as there is no fat marbled throughout the meat. Overcooking will produce a dry and tough steak.



  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  

Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry.


The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the

Copyright © 1999, 2000, 2001 of Paul C. Barry.

All Rights Reserved.