Some more from Sir Charles deMouton-Black
Barley Soup
Simmer soup bones, boiling beef or chunks of wild meat in water, with onions, a bit of salt and pepper until meat is tender and broth is good. Add barley, small chunks of carrot and potatoes and continue to simmer for at least another hour, eat and enjoy!
Classic Metis Soup
Sauté ground or chunks of meat with diced onions, celery, carrots and potatoes, when cooked, add water, a bit of macaroni, a can of tomatoes, a bit of salt and pepper and simmer for another half an hour. Its very good with bannock.
Soupe au Pois Pea Soup
Simmer ham bone or chunks of ham in water with finely diced onions, split green or yellow peas until everything is tender. Add diced carrot for colour and simmer for another half hour, salt and pepper to taste.
Soupe au Bean Bean Soup
Soak white beans overnight, drain and add fresh water, a bit of salt pork, or ham bone, onion and simmer for a few hours, very basic, very good!
Boulette Soup
Get a pot and peel and cube about 3 inches worth of potatoes into the pot. Chop some onions and put in with the potatoes as you like. Sprinkle some salt over it and cover the mixture with water. Take some lean ground beef and put it in a bowl and sprinkle in salt and pepper to your liking. If you like garlic, add about 2 tsp of crushed garlic. Make little boulettes (meatballs) about the size of a spoon. Add your boulettes (meatballs) to the pot and cover until it starts boiling. Lower the temperature and let simmer stirring occasionally, until the potatoes are done and the boulettes (meatballs) are cooked thoroughly and you do not see any pink in the middle of the boulettes (meatballs). You will then add milk and pepper to make a nice base for the soup. To thicken the soup you will mix 4 t.b.s.p of flour with a ¼ cup of water. Stir the paste into the soup and let it simmer for an additional 5 minutes. Serve with bannock
Elk Burger Dumpling Stew
1 1/2 lbs. lean elk, ground 1 1/2 tsp. salt 1/8 tsp. pepper onion juice 1/3 cup fat 1 tbsp. flour 2 cups hot water 1 cup tomato juice 1 tbsp. chilli sauce 1 recipe dumplings
Mix elk with salt, pepper and onion juice, shape lightly into small cakes and sear in fat in hot frying pan until well browned; remove cakes. Stir flour into dumplings in pan, add water, tomato juice and chilli sauce and bring to a boil. Return cakes to pan and drop 1 tbsp. dumpling mixture ontop of each, cover tightly and cook 10 minutes. Approximate yield: 6 portions.