Congratulations on being a successful recipient of the Métis cooking grant, which will allow you to purchase ingredients for these delicious Métis recipes! This opportunity not only supports your culinary exploration but also helps you connect with and celebrate the rich traditions of Métis cooking.
We encourage everyone, whether they received the grant or not, to try their hand at preparing these dishes. Click through the accordions below to read the recipes and view instructional videos!
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Click here to learn about the history of boulettes.
1. Bring 2 cups of water to a boil in a large pot and add 1 cup of stock or bone broth.
2. In a mixing bowl, combine 2 lbs of ground beef and pork and mix in bay salt, pepper, rosemary, and thyme.
3. Roll the meat mixture into meatballs approximately 1-2 inches across.
4. Roll each meatball in flour to help thicken the broth. Place the meatballs into the pot and let them simmer for 20-30 minutes with the lid on.
5. After simmering, add chopped potatoes and onions to your liking into the pot with the lid off. Continue cooking until the potatoes are tender and the meatballs are fully cooked.
6. Serve in a bowl with bannock or your favourite bread.
1. Wash your greens thoroughly and place them in a large mixing bowl.
2. Chop the onions and add them to the bowl with the greens. Also, add the can of chickpeas.
3. In a separate small bowl, combine olive oil and vinegar to make the dressing.
4. Chop the thyme and add it to the dressing. Season with salt and pepper.
5. Pour the dressing over the greens, onions, and chickpeas in the mixing bowl.
6. Mix everything together well.
7. Serve as a side salad and enjoy!
*Due to availability, spinach and spring greens were used as a substitute to plantains.
1. Heat 1-2 inches of oil in a large pan over medium heat.
2. In a large mixing bowl, combine flour, baking powder, salt, and sugar.
3. In a separate container, mix half a cup of oil with two cups of warm water, then pour it into the dry ingredients and stir until combined.
4. Take chunks of dough and shape them into medallions approximately 3-4 inches wide and 1 inch thick. Allow them to sit for one minute,
5. Carefully place the dough into the hot oil once it's heated and flip the dough once the bottom side becomes darker, after a few minutes of frying.
6. Transfer the cooked dough to a roasting pan lined with paper towels to soak up excess grease.
7. Let cool and serve with soup or as a snack on their own!
Click to read the recipe on AllRecipes.com
Beef Stock Gravy for Tourtière
1. Preheat your oven to 400 degrees.
2. In a medium-sized roasting pan, chop 3-4 large carrots, 5 large celery stalks, and 1 large white onion into large chunks. Place them into the roasting pan and mix them together.
3. Add sage, thyme, rosemary, and bay leaves into the roasting pan.
4. Season with coarse salt and pepper to your liking.
5. Lastly, add 5-6 large beef soup bones into the roasting pan.
6. Bake in the roasting pan for 2 hours, turning the bones after 45 minutes.
7. Remove bones place all liquid in a pot, and make sure to squeeze all liquid out with tongs.
Pie Crust
1. In a large mixing bowl add 5 cups of flour and save half of a cup for the rolling process.
2. Add salt then Lard and mix with your hands fast so that large does not melt.
3. After all large chunks are gone make a hole in the centre.
4. In a measuring cup add ice, egg, and vinegar and mix with a fork and add water until it measures one cup.
5. Add into the dry mixture and gather dough into a ball.
6. Use the remaining half cup of flour and take a piece of the dough and make a small ball, and start to roll the dough into a thin piece of even dough.
7. Take rolling pin and roll your dough onto it then slowly roll into your pie dish.
8. Grab another small piece of dough and roll out for the top portion of the pie pastry.
Tourtière
1. Start by frying pork and beef in a skillet over medium heat.
2. Season the meat with salt, pepper, allspice and fresh herbs (rosemary, thyme, and sage).
3. Add shredded potatoes and chopped onions to the skillet and cook until the onions are caramelized.
4. Transfer the cooked meat mixture into a pie shell.
5. Place the top portion of rolled pastry over the meat mixture and trim any excess pastry from the edges of the pie shell. Make small "v" cuts on the top of the pie.
6. Preheat the oven to 375°F (190°C) and bake the tourtière for 1 hour, or until the pastry is golden brown.
7. Once prepared, drizzle with your beef stock gravy before serving.
Need to use leftover pie dough or trimmings? There's a recipe for that!
1. Gather all your leftover trimmings, scraps, and dough. Mush them together until they form a ball.
2. Roll out the dough using a rolling pin until it forms a thin sheet and brush the surface of the dough with melted butter.
3. Sprinkle a mixture of brown sugar and cinnamon evenly over the buttered dough.
4. Cut the dough into shapes using a cookie cutter or simply use a knife to create fun shapes.
5. Place the shaped dough pieces on a baking sheet lined with parchment paper.
6. Bake in a preheated oven at 400 degrees for about 8 to 10 minutes, or until the edges are golden brown.
7. Remove from the oven and let cool before serving. Enjoy your delicious treats!
Click here to learn more about la pouchine (pudding in a bag).
1. Boil a large pot of water.
2. In a mixing bowl, combine flour, salt, pie spices (nutmeg, cinnamon, and clove), brown sugar, baking powder, and raisins or your choice of dried fruit. Mix all ingredients together using a large wooden spoon.
3. Incorporate the butter (or lard) into the dry ingredients using a fork or your hands until the fat is evenly distributed.
4. Pour in the milk and mix until just combined, ensuring there are no flour streaks remaining. Avoid overmixing.
5. Prepare a pudding cloth or bag large enough to hold 6 cups. Wet the cloth and squeeze out any excess water, then dust it with flour. Use undyed muslin or cotton cloth that is at least 20” by 24”.
6. Fill the cloth with the dough and gather at the top. Tie it off with butcher’s twine, leaving two inches of space for the pudding to expand.
7. Place the sack in a deep pot of simmering water, ensuring the water fully covers the pudding when submerged. The excess cloth can stick out from the water. Cover the pot and simmer for 2 ½ to 3 hours.
8. Avoid checking on the pudding too frequently to prevent heat and steam from escaping. It may float after the first hour, which is normal!
9. Carefully remove the pudding from the pot and place on a plate. Let it sit a few minutes before unwrapping and removing the pudding cloth for washing. Try not to burn your fingers, it stays quite hot!
10. Cut and serve with the sauce or any syrup you prefer.
Icing Sugar Sauce
1. Boil one cup of water and mix sugar, water, and butter in a small saucepan. Simmer over medium heat with a whisk.
2. In a separate bowl, mix cornstarch with a few tablespoons of cold water to create a slurry.
3. Add the slurry to the boiling saucepan.
4. Once the sugar is melted, whisk in the vanilla syrup while continuously whisking. Lower down heat to low.
5. Keep whisking and cook until the sauce thickens slightly. It will have a thin consistency.
Brown Sugar Brine for Salmon
1. Mix 1 kg demerara sugar, 350 g kosher salt, 2 tbsp cracked black pepper, and 1 tbsp garlic together.
2. Place some of the mixture in the bottom of a container or dish and place slices of salmon overtop. Cover with the remaining mixture.
3. Cover the container and put in the fridge overnight.
4. Smoke the salmon.
Pickled Red Onion
1. Slice red onion thinly with knife or mandolin and put into a 500 ml mason jar.
2. Heat the remaining ingredients (1 cup red wine vinegar, 1 cup water, 1/4/ sugar, 1 tbsp salt, 1 garlic clove and pinch of peppercorn) in a medium saucepan until sugar and salt dissolve, about one minute.
3. Cool slightly and then pour over the onions. Store in the fridge until needed.
Mustard Dressing
1. Add 1/2 small shallot, 2 garlic cloves, 1/2 cup red wine vinegar, 1/4 cup honey, and 1/2 cup Dijon mustard to a large cup and blend with a stick blender.
2. Gradually add in 3/4 cup oil and blend until smooth. Finish with salt and pepper to taste.
3. Prepare a salad base of greens and top with pickled onions, smoked salmon, and dressing.
Wild Rice Pilaf
1. Bring 4 cups of water or bone broth to a simmer and add 1/2 cup dried mushrooms to steep for 20 minutes. Remove mushrooms with a slotted spoon and chop roughly.
2. Sweat 1 small diced onion in 3 tbsp butter in a heavy bottom pot. Add 1 1/2 cups rice and cook for another 2 minutes.
3. Pour in hot water or stock, add mushrooms, pinch of salt and pepper, then cover and cook until rice is tender, about 20 min. You might need to drain some liquid or reduce without the lid as not all wild rice absorbs the same amount of liquid.
4. Finish with 1/2 cup fresh herbs and adjust seasoning.
Sweet and Sour Sauce
1. Heat 5 ml grapeseed oil and gently cook 1 small finely chopped shallot until translucent.
2. Add 500 g sour cherries (frozen), 50 ml balsamic vinegar, 1/4 cup honey, and a pinch of salt.
3. Bring to a simmer and cook until reduced to syrup consistency. Cool and store in an appropriate labeled and dated container until ready to use.
Deer Chop
1. Pat deer chop or lamb chops dry with paper towel. Lightly coat with a neutral oil in a high sided dish. Evenly season with Montreal seasoning and let sit for 30 minutes or overnight.
2. Grill on high heat until you reach your desired doneness and let rest for 5 – 10 minutes before serving.
Roasted Rhubarb, Strawberry, and Sumac
1. Preheat oven or grill to 200 C.
2. Wash, then pat dry 3 cups rhubarb and 2 cups strawberries (green tops removed). Cut rhubarb into 1-inch pieces and strawberries in half or quarters depending on size.
3. Mix with 1/2 cup sugar, 1 tbsp sumac, 1 tsp vanilla extract, and a pinch of salt.
4. Roast on a sheet tray lined with parchment paper for 20-25 minutes or until tender. Make sure to stir 3 or 4 times and keep an eye on the edges to avoid the juices from burning.
5. While hot, mash with a fork or blend to a chunky Jamy consistency, cool and adjust seasoning.
Bannock
1. Sift together 4 cups flour, 2.5 tbsp baking powder, 1/2 tsp cream of tartar, 2 tbsp sugar and 1 tsp salt. Grate 1 cup frozen butter, and toss into flour to coat, keeping cold.
2. Combine 1 egg (cold) and 1/3 cup milk (cold) and add to dry ingredients. Mix just until dough forms and three-fold the dough 4 times with a bench scraper.
3. Roll to an 8 ½ -inch x 8 ½ -inch square. Place on a sheet pan lined with parchment paper. Cover with cling film a chill for 30 minutes.
4. Cut off a small amount of the edges to square up and then into 9 equal pieces with a sharp floured knife and sprinkle with sugar. Bake at 400 for 18 - 20 minutes or until golden brown.