Working with Country Food - Butchering and Cooking Tips, Recipe Cards

Ingredients

• Tunnuq
• Blueberries
• Raspberries
• Crisco or seal oil
• Water

Preparation

• Cut fat into pieces small enough to hold in one hand to grate. Trim meat and membranes from the fat with knife.
• Grate caribou fat in small pieces/thin slices with a grater, and add it into the large bowl with sliced up caribou meat.
• Add any oil to the bowl. Make sure to add oil a little bit at a time. Ensure oil is gradually and fully mixed into to the fat before adding more.
• After mixing, add water.
• With your hands mix well, adding more water as necessary until the fat doesn’t stick to your hands anymore.
• Add frozen raspberries to the whisked tunnuq mixture.
• Add a bowl of fresh (or frozen) blueberries to the mixture.
• Mix the blueberries into the tunnuq.

Ingredients

• Caribou
• Barley (handful)
• Potatoes
• Celery & Onion (small amount)
• Mixed vegetables (frozen)
• One packet minestrone soup mix
• Water (4-5 cups)
• Pepper

Preparation

• Dice onions, cut celery into chunks.
• Measure frozen vegetables ( 1 cup ).
• Peel potatoes and cut into cubes (portions: 1 potato per person).
• Cut up caribou, trim membranes and remove. Dice meat into cube sized pieces.
• Put 4 cups of water in the pot.
• Put meat, vegetables and potatoes into large metal cooking pot on the stove.
• Add cup of frozen vegetables, 4 cups of water, a handful of barley and good shake of pepper.
• Mix together with spoon.
• Later add packet minestrone soup with a cup of water. Boil for 15 minutes, until meat is cooked.
• Turn heat down. Simmer further until potatoes are soft.

Ingredients

• Seal meat
• Seal intestines
• Seal heart
• Water
• Onions
• Beef soup dried stock (2 packets)

Preparation

• Cut ribs with a bit of fat away from the ribcage.
• Squeeze out and discard what comes out of the braided intestines.
• Cut away hard part of heart to eat another time.
• Put sliced onions, ribs, meat and soft part of the heart, into cooking pot on stove.
• Pour water over the meat, just enough to cover.
• Add 2 packets of dried beef soup stock.
• Move the meat around the cooking pot constantly, as it starts to boil and expand.
• Flatten down the bubbling broth, with the back of a spoon to tell if it's cooked.
• When the intestines are cooked, they become curly.
• Lift out all the cooked country food onto a metal tray.
• Use a mug to scoop out the broth to drink.

Boiled Seal

Ingredients

• Seal
• Potato (2)
• Celery (2)
• Onion (2)
• Carrot (2)
• Water
• Tomato Vegetable soup mix (one packet)
• Salt

Preparation

• Peel carrots and celery. Cut into chunks.
• Peel potatoes and cut into chunks of about the same size.
• Peel onion, cut into slices.
• When butchering the seal meat for boiling, remove all the joints first.
• Put aside any thin slices from the shoulder blade for frying later.
• Put thicker cuts of seal into metal pot.
• Add jug of water to the pot.
• Add tomato and vegetable soup mix.
• Bring to boil.
• Add carrots, celery and sliced onions with a tablespoon of salt into boiling pot.
• Boil slowly over a medium heat as this cooks the seal better and thickens the liquid.
• Stir pot occasionally until the seal meat is well cooked and the vegetables are soft.

Fried Seal

Ingredients

• Seal
• Onion (1)
• Crisco oil
• Regilee’s spice mix
• Garlic Powder (1 tablespoon)
• Paprika (1 tablespoon)
• Pepper (1 tablespoon)
• Salt (4 tablespoon)
• Jalapeno peppers optional

Preparation

• When cutting defrosted seal meat,remove all the joints first.
• Put aside thin slices from shoulder blade area and liver to fry.
• Place onto deep big plate to stop blood spilling over from defrosted seal meat.
• Cut up and slice onion. Mix together in a bowl all the spices for Regilee’s Spice Mix.
• Heat up Crisco oil into frying pan
• Add thin cuts of seal meat.
• Add sliced onions.
• Sprinkle over a spoonful of Regilee Spice Mix.
• Cover with a lid to cook.
• Use large metal fork to turn the meat over to fry on both sides from time to time.
• Once onions soften and meat cooks, remove from frying pan and put onto plate with fork.
• Pour over gravy with onions from frying pan.