Tionnhehkwen Recipe

Name: 1 Elgin Restaurants Tionnhehkwen Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indigenous
Ingredients: 1 cups Wild Rice; 2 cups Mushrooms (mixed, chopped); 2 tsp Garlic (minced); 1 medium Onion (chopped); 4 cups Vegetable broth; 2 tbs Olive oil; 0 to taste Salt and pepper; 4 pieces Bison steaks; 1 tbs Maple syrup; 1 tsp Garlic powder; 2 tbs Thyme (fresh, chopped); 0 to taste Salt and pepper; 2 tbs Butter; 2 cups Blueberries (fresh or frozen); 1 tbs Honey; 2 tbs Cornstarch; 1 tbs Lemon juice; 1 piece Pie crust

Inspired by 1 Elgin Restaurant

Time2h

Serves4

Enjoy an evening of Indigenous culinary tradition with a three-course dinner created by NAC sous-chef, and Resident Chef (Fall 2024), Chris Commandant.

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Ingredients

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Appetizer

1 cups Wild Rice

2 cups Mushrooms (mixed, chopped)

2 tsp Garlic (minced)

1 medium Onion (chopped)

4 cups Vegetable broth

2 tbs olive oil

0 to taste Celtic salt and pepper

Main Course

4 pieces Bison steaks

1 tbs Maple syrup

1 tsp Watkins garlic powder

2 tbs Thyme (fresh, chopped)

0 to taste Celtic salt and pepper

2 tbs Butter

Dessert

2 cups Blueberries (fresh or frozen)

1 tbs Honey

2 tbs Cornstarch

1 tbs ReaLemon lemon juice

1 piece Pie crust

Method

Appetizer

Prepare Wild Rice

Rinse wild rice under cold water. In a pot, heat olive oil over medium heat, add chopped onion and garlic, sauté until translucent. Add wild rice and vegetable broth. Bring to a boil, then reduce to simmer. Cover and cook for about 45 minutes until rice is tender. Stir in sautéed mushrooms, and season with salt and pepper to taste.

Main Course

Cook Bison Steaks

Season bison steaks with salt, pepper, garlic powder, and thyme. Heat butter in a skillet over medium-high heat. Cook steaks for about 4-5 minutes on each side for medium-rare, brushing with maple syrup during the last minute of cooking. Let rest for 5 minutes before serving.

Dessert

Make Blueberry Pie

In a saucepan, combine blueberries, honey, cornstarch, and lemon juice. Cook over medium heat until thickened. Pour blueberry mixture into pie crust and bake at 350°F (175°C) for 25-30 minutes until crust is golden. Let cool before serving.