Historical Pemmican Recipes for Canadian Mounties | Rubaboo and Rechaud

wild game meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more accessible and lower in fat.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa offers a protein boost and is gluten-free.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is versatile.

broth

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock provides flavor without meat.

Dice the onion and chop the potatoes.

Cut the pemmican into small cubes.

In a small bowl, add black pepper, white pepper, and thyme, each 1/2 teaspoon, and add 1 teaspoon of salt.

Add 6 cups of water to a pot and bring it to a boil.

Add the pemmican and onion to the boiling water and cook for 5 minutes until the pemmican dissolves.

Season the soup with the spice mix and salt.

Add the potatoes and continue to simmer for about 15 to 20 minutes until the potatoes are cooked through.

In a small bowl, add 1 teaspoon of flour and stir in 2 teaspoons of water until smooth, then stir it back into the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary