Miche here. When you go up to visit Old Crow you never know what that unique and generous community will send back with you — a haunch of caribou traded for some Taku River sockeye, or several pounds of King salmon roe. This year a friend and colleague presented me with a whole, wild, specklebelly goose.
I had never tasted a wild goose before. Bringing it home to Whitehorse, I plunked it in the freezer while I decided how to cook it.
The specklebelly, or greater white-fronted goose, migrates through Old Crow every fall and spring on the way to and from their nesting grounds in the Arctic. These geese are an important part of the traditional diet in Old Crow.
In early May the hunters were out on the Porcupine River, bringing home the birds for the family pot.
Every year, the hunter who got my goose gives all the women in his family a bird for Mother’s Day. He tells their men, who cook the goose, to follow the magic formula: 2-2-2. That is, slow-roast the specklebelly with two cups of water for two hours in a 200°F oven.
According to Ducks Unlimited, the specklebelly “provides the makings for one of the most delectable wild game meals you’ve ever eaten.”
This cook concurs. I followed a modified 2-2-2 formula, and that specklebelly was the best wild fowl I’ve ever tasted. Thank you Old Crow.
This “Traditional Raspberry Pemmican” recipe comes from the show and blog “Wild Kitchen”. Wild Kitchen is a project based in the Canadian sub-arctic about people who harvest wild food. 100% of the cast and crew are from the Northwest Territories and they work with what is available on the land to prepare nutritious recipes with a distinct wild flavor.
You can watch Wild Kitchen episodes here and on their website you can find their awesome recipes.
Suzanne is looking for ways to keep her ever-hungry 17-year-old son, Sam, full next year. Sam suggested that pemmican might be a reasonable locally-sourced snack food that will help him get through the year, especially since he spends lots of time doing physical activity. After all, Canada was practically built on pemmican. Trading posts would seek this high-protein and high-energy food from the natives, and it was used to sustain the voyageurs, especially in winter, as they traveled long distances.
The Caribou cookbook has arrived! Learn how to use all parts of the caribou. Traditional recipes such as ch’itsuh (pemmican), head cheese, and Caribou Bone Broth combined with new recipes such as Caribou Wonton Soup and Mushroom and Caribou Brain Ravioli.
The Northern Food Network (NFN) is co-hosted by the Arctic Institute of Community-Based Research (AICBR) and Food Secure Canada (FSC) as a space for people working in and interested in northern food security to share, learn about best practices across the North and advance collective action on food security. Sign up here for this great opportunity.