Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Saskatoon pemmican

Yield: 3 Cups

Ingredients:

• 1 c Jerky; beef or venison
• 1 c Dried Saskatoon berries or -dried blueberries
• 1 c Unroasted sunflower seeds or -crushed nuts of any kind
• 2 ts Honey
• 1/4 c Peanut butter
• 1/2 ts Cayenne [optional]

Instructions:

This version uses peanut butter rather than melted suet or lard as the binding agent which is more palatable for today's health conscious diets. Grind [or pound] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey peanut butter and cayenne until softened. Blend. When cooled store in a plastic bag or sausage casing in a cool dry place. It will keep for months. From: Edible Wild Fruits and Nuts of Canada published by the National Museums of Canada ISBN 0-660-00128-4

Web Standards & Support: