这件作品成为了朱莉娅儿童基金会的赠款的一部分
通过苏厨师, founder and Indigenous food activist Sean Sherman and his team are working to revitalize Native American Cuisine. The team founded北美传统土著食品系统(Nātifs)这是一个非营利组织,为人们提供了了解本地美食并在其部落社区发展粮食企业的机会。
苏厨师最近分享了他们的食谱之一,并庆祝土著食材。
苏厨师:
Using ingredients and flavors around us, we strive to make food taste like where we are. We prioritize purchasing ingredients from Indigenous food producers and focus on the true flavors of our region.
Using Native grown produce and flora from the forests surrounding our lakes, there are so many flavors ripe with nutrition and flavor that represents a culmination of harvesting through our intense seasons of hot summers through frozen winters.
此食谱的形式很简单,非常适合家庭聚会。可以随意与您所在地区的其他动物交换蛋白质,并从我们许多明尼苏达州部落订购真正的土著野生米饭。
Great Lakes Venison Roast
Serves: 6
准备时间:20分钟
烹饪时间:4.5小时
原料:
蛋白质:
3磅鹿肉,上轮或底部
Vegetation:
1个洋葱,大骰子
1杯野生米饭,手收集的本地人出售
6 Ea Sunchokes, Halved
1/2 Acorn Squash, Cut in Large Pieces
1杯蒲公英蔬菜,粗切碎,紧紧地包装
1/2 Cup Pepitas or Sunflower Seed
Flora and Flavor:
1杯野生雪松树枝,松散地包装
1/2 Cup Cranberries, Whole Fresh or Frozen
2 TBS Bergamot, Wild Harvested
1/4 Cup Pure Maple Syrup, Native Produced
2汤匙盐
5杯水
1/4杯向日葵油
Instructions:
Preheat the oven to 325°F. Rub salt over the meat. In a heavy cast iron pan, heat oil and sear each side of the roast. Move seared roast to a large cast iron dutch oven or roasting pot and add all ingredients around meat and place Cedar on top of it. Place lid on pot and place in the oven for 4 1/2 hours. Remove pot from oven, remove cedar bough and serve pot roast style with a choice of sides like a wild green salad and fresh cornbread with pure Maple Syrup bought from an Indigenous producer.
Photo courtesy of the Indigenous Food Lab