Metis people depended on hunting, fishing and gathering as a means of survival much like the Natives did. The animals that were common game were buffalo, fish, antelope, moose, elk, rabbits, prairie chickens, grouse, ducks, and geese. Berries were also an important food for the Metis and were gathered and stored in animal skins to prevent spoilage. Pemmican was a necessity to the Metis people for hunting trips, or just hard times because it lasted for years without going bad. Pemmican is made up of dried crushed meat and sometimes dried berries.

Bannock was a staple food of the Metis and is very similar to the Scottish bread and Indian fry bread. They would pick wild turnips to peel and dry them out so they could pound into flour for bannock. They also traded goods with the HBC and the NWC for flour to bake with. Many common traditional Metis recipes include bannock, fried bread, Metis soup, meatballs, meat pie, pea soup, steamed pudding and custard.

LI GALLETTE (FRED'S BANNOCK)

4 cups of flour
1/2 cup of melted lard
4 teaspoons of baking powder
pinch of salt
1 1/2 cups of cool water

In large bowl combine dry ingredients & mix well, add lard & water all together, mix well, knead into a large cookie size (can be divided in 2), bake on rack in 400 degrees oven for 1/2 hour.

LES BOULETTE (MEAT BALLS)

2 pounds lean ground beef Medium onion chopped fine
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour to mix into the meat to hold together, mix well, roll into 2-3 inch balls and roll in the flour again. Put in a quart of boiling water, 1 teaspoon of salt, and let simmer gently for 1 hour.

POUCHINE AU SAC - PUDDING IN A BAG INGREDIENTS:

1/2 cup of beef suet, chopped fine and free from skin
1/2 cup of brown sugar
1 cup of raisins
1/2 cup of currants
1 teaspoon of pastry spice
2 cups of flour
1/2 teaspoon of salt
4 teaspoons of baking powder
3/4 cup of milk

DIRECTIONS: Mix all dry ingredients together and add milk. Pour mixture in a 5 lbs. cotton bag or 2, 1 qt. sealers. Fill jars half full and serve with sauce.
SAUCE: 1/2 cup of white sugar. 1 tablespoon of cornstarch. 1 cup of boiling water. 2 tablespoons of butter. 1/2 teaspoon of lemon extract. 1/2 teaspoon of vanilla.

SASKATOON JELLY

3 cups of berry juice
1/2 cup of lemon juice
7-1/2 cups of sugar
1 bottle of liquid pectin (Certo)

Clean and prepare berries. Place about 4 lb. in kettle and crush. Heat gently until juice starts to flow and then simmer covered for 15 minutes. Place in jelly cloth and squeeze out juice. Squeeze and strain juice from 4 lemons and put aside. To make jelly - measure sugar and juice into a large saucepan and mix. Add lemon juice and combine well. Bring to a boil over high heat and all at once, add pectin, stirring constantly, then bring to a full rolling boil and boil hard for 1 minute. Remove from heat. Skim and pour quickly into sterilized jars and seal.

BARLEY SOUP

Simmer soup bones, boiling beef or chunks of wild meat in water, with onions, a bit of salt and pepper unitl 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

Saute 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. 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 BIN - 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!

Submitted by: Audreen Hourie