Post by blackcrowheart on Mar 24, 2007 10:20:47 GMT -5
Blackfoot Bison and Blackberry Soup
(A meal for 4--perfectly okay to use to slightly less authentic ingredients
in parentheses)
* 3 Tablespoons rendered beef fat (or bacon grease), cut into bitesize
cubes
* 2 pounds bison/buffalo meat (or beef stewmeat)
* 4 cups meat broth
* 1 cup sliced wild onions (or scallions)
* 5 cups blackberries (2 12-ounce frozen packages, reserving the 6th
cup for garnish--raspberries are also quite nice)
* 1/4 teaspoon ground spicebush berries (or 1/4 teaspoon allspice)
* 1-2 or more Tablespoons honey or maple syrup, to sweeten to taste
* (salt and pepper to taste)
Garnish: 1 cup blackberries and minced green onion
Heat the fat in a large saucepan, stir in the meat cubes, and brown on all
sides. Pour in the broth, add the onions, blackberries (still frozen is fine),
and spice. Bring to a boil, then reduce heat and simmer for an hour or more,
until the meat is tender. When ready to serve, season to taste with the honey
or syrup and salt and pepper and ladle into bowls. Garnish each with the
reserved blackberries (fresh or thawed) and sprinkle with the minced onion.
Comments: This soup says it all about Plains Indians and their romance with
the so-called buffalo--intensely and wonderfully meaty, fabulous with
sweet-tart blackberries. Some see this as a direct descendent of pemmican, the
classic Native American road-trip food made of dried meat, bone marrow, berries,
and bear grease.
(A meal for 4--perfectly okay to use to slightly less authentic ingredients
in parentheses)
* 3 Tablespoons rendered beef fat (or bacon grease), cut into bitesize
cubes
* 2 pounds bison/buffalo meat (or beef stewmeat)
* 4 cups meat broth
* 1 cup sliced wild onions (or scallions)
* 5 cups blackberries (2 12-ounce frozen packages, reserving the 6th
cup for garnish--raspberries are also quite nice)
* 1/4 teaspoon ground spicebush berries (or 1/4 teaspoon allspice)
* 1-2 or more Tablespoons honey or maple syrup, to sweeten to taste
* (salt and pepper to taste)
Garnish: 1 cup blackberries and minced green onion
Heat the fat in a large saucepan, stir in the meat cubes, and brown on all
sides. Pour in the broth, add the onions, blackberries (still frozen is fine),
and spice. Bring to a boil, then reduce heat and simmer for an hour or more,
until the meat is tender. When ready to serve, season to taste with the honey
or syrup and salt and pepper and ladle into bowls. Garnish each with the
reserved blackberries (fresh or thawed) and sprinkle with the minced onion.
Comments: This soup says it all about Plains Indians and their romance with
the so-called buffalo--intensely and wonderfully meaty, fabulous with
sweet-tart blackberries. Some see this as a direct descendent of pemmican, the
classic Native American road-trip food made of dried meat, bone marrow, berries,
and bear grease.