A one-bite blue corn tostada topped with squash jam.

Squash Jam

A unique snack featuring popcorn mixed with crickets.

Popcorn with Crickets

Grilled elk skewers served as a savory treat.

Elk Skewers

Pre-colonial picnic food featuring bison.

Bison Birria Tacos

A hearty bean dip enhanced with smoked fish.

Bean Dip with Smoked Fish

Tender smoked turkey legs served as a snack.

Smoked Turkey Legs

Delicious smoked walleye, a staple in indigenous cuisine.

Smoked Walleye

Smoked Bison

Walleye in a broth made from braised greens.

Walleye in a Broth

Fresh venison tartare prepared with traditional ingredients.

Venison Tartare

Sumac Tea

Sweet-SKÚYA

Game-THADÓ

Plant-WATHÓTHO

To Share-WAKSÍKA

Variety of sauces to complement your meal.

Sauces-IYÚDTHUN

squash jam easy recipes for a quick treat

Grate the yellow squash using a box grater or food processor to yield about 2 cups.

Prepare the Squash

In a medium saucepan, combine the grated squash, granulated sugar, lemon juice, ground cinnamon, ground ginger, and a pinch of salt.

Combine Ingredients

Cook the mixture over medium heat, stirring occasionally, until it comes to a gentle boil. Continue cooking for about 15-20 minutes until the squash is soft and the mixture thickens.

Cook the Mixture

Remove the saucepan from heat and let the squash jam cool to room temperature. Once cooled, transfer to a clean jar and refrigerate until ready to use.

Cool and Store

Yellow squash, grated

Granulated sugar

Lemon juice

Ground cinnamon

Ground ginger

Salt

In a large pot, heat 2 tablespoons of butter over medium heat. Add 1 cup of popcorn kernels and cover the pot. Shake the pot occasionally until the popping slows down, then remove from heat.

Pop the Popcorn

Once the popcorn is done popping, transfer it to a large mixing bowl. Add 1 teaspoon of salt and toss to combine.

Season the Popcorn

Gently fold in 1 cup of dried crickets into the seasoned popcorn until evenly distributed.

Add the Crickets

Serve immediately as a unique and crunchy snack.

Serve

Popcorn kernels

Butter

Dried crickets

In a large bowl, combine olive oil, minced garlic, soy sauce, honey, black pepper, paprika, and salt. Mix well.

Prepare the Marinade

Add the cubed elk meat to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Elk

Thread the marinated elk meat, bell peppers, and onion alternately onto the soaked wooden skewers.

Prepare the Skewers

Preheat the grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired doneness.

Grill the Skewers

Remove from grill and let rest for a few minutes. Serve warm as a savory treat.

Elk meat, cubed

Olive oil

Garlic, minced

Soy sauce

Honey

Black pepper

Paprika

Bell peppers, cut into squares

Onion, cut into squares

Wooden skewers, soaked in water

Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth. Add a bit of the soaking water if needed to achieve a sauce-like consistency.

Make the Marinade

In a large bowl, coat the bison chuck roast with the marinade. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Prepare the Bison

In a large pot, add the marinated bison, bay leaves, and beef broth. Bring to a boil, then reduce heat and simmer for about 2-3 hours, until the meat is tender. Shred the bison with two forks.

Cook the Bison

Warm the corn tortillas in a skillet. Fill each tortilla with shredded bison, and top with fresh cilantro and diced radishes. Squeeze lime juice over the tacos before serving.

Prepare the Tacos

Bison chuck roast

Dried guajillo chiles

Dried ancho chiles

Onion

Garlic cloves

Cumin

Oregano

Bay leaves

Beef broth

Pepper

Corn tortillas

Fresh cilantro

Lime

Radishes

In a food processor, combine the canned black beans, cream cheese, sour cream, lime juice, jalapeño, garlic powder, salt, and black pepper. Blend until smooth.

Blend the Base

Add the smoked fish to the blended mixture and pulse a few times until just combined, leaving some chunks for texture.

Incorporate the Smoked Fish

Fold in the fresh cilantro gently with a spatula until evenly distributed.

Add Fresh Ingredients

Taste the dip and adjust the seasoning with more salt, black pepper, or lime juice if needed.

Taste and Adjust

Transfer the bean dip to a serving bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chill and Serve

canned black beans

smoked fish (such as salmon or trout)

cream cheese

sour cream

lime juice

jalapeño pepper, chopped

fresh cilantro, chopped

garlic powder

salt

black pepper

Rinse the turkey legs under cold water and pat them dry with paper towels. Place them in a large mixing bowl.

Prepare the Turkey Legs

Drizzle olive oil over the turkey legs. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub this spice mixture all over the turkey legs, ensuring they are evenly coated.

Season the Legs

Pour apple juice over the seasoned turkey legs and let them marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate

Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C) and add the soaked wood chips.

Prepare the Smoker

Place the marinated turkey legs in the smoker and smoke for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C).

Smoke the Turkey Legs

Once cooked, remove the turkey legs from the smoker and let them rest for 10-15 minutes before serving.

Rest and Serve

Turkey legs

Smoked paprika

Garlic powder

Onion powder

Apple juice

Wood chips (hickory or apple)

In a large bowl, mix kosher salt, brown sugar, and water until dissolved. Add walleye fillets to the brine, ensuring they are fully submerged. Cover and refrigerate for 4-6 hours.

Brine the Walleye

After brining, remove the fish and rinse under cold water to remove excess salt. Pat dry with paper towels. Mix liquid smoke, black pepper, garlic powder, and onion powder in a small bowl. Rub this mixture all over the fillets.

Prepare for Smoking

Preheat your smoker to 180°F (82°C). Place the seasoned walleye fillets on the smoker rack. Smoke for 2-3 hours, or until the fish is firm and flaky.

Smoke the Fish

Once smoked, let the walleye cool to room temperature, then refrigerate until ready to serve. Enjoy smoked walleye as an appetizer or main dish.

Cool and Serve

Walleye fillets

Kosher salt

Brown sugar

Water

Liquid smoke

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the bison roast. Drizzle olive oil on top and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

Preheat the smoker to 225°F (107°C). Place the marinated bison roast in the smoker and smoke until it reaches an internal temperature of 135°F (57°C) for medium-rare, about 4-5 hours. Once done, remove it from the smoker and let it rest for 15-20 minutes before slicing.

Smoke the Bison

In a large pot, heat butter over medium heat. Add the collard greens and sauté until they begin to wilt. Pour in the apple cider vinegar and broth, and add red pepper flakes. Cover and let simmer for about 30 minutes until the greens are tender.

Braised Greens

Slice the smoked bison and serve it alongside the braised greens.

Bison roast

Apple cider vinegar

Beef or vegetable broth

Collard greens

Red pepper flakes

In a large pot, heat the olive oil over medium heat. Add minced garlic and chopped shallots, sautéing until they are translucent.

Prepare the Broth

Pour in the vegetable broth and bring it to a simmer.

Add the Liquid

Add the braised greens to the pot, stirring to combine. Let it simmer for about 5 minutes.

Incorporate the Greens

Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

Season the Broth

Gently place the walleye fillets into the broth. Cover and simmer for 10-12 minutes, or until the fish is cooked through and flakes easily.

Cook the Walleye

Remove from heat, garnish with fresh dill, and serve hot.

Finish and Serve

Garlic

Shallots

Vegetable broth

Braised greens (e.g., kale or collard greens)

Fresh dill

Using a sharp knife, finely dice the venison tenderloin into small cubes. Aim for a uniform size to ensure a consistent texture.

Prepare the Venison

In a mixing bowl, combine the diced venison with the egg yolk, chopped capers, chopped shallots, Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Mix the Ingredients

Taste the mixture and adjust seasoning as needed. You can add more salt or pepper according to your preference.

Using a ring mold, carefully plate the tartare mixture onto a serving dish. Garnish with chopped chives and microgreens or arugula.

Plate and Garnish

Serve immediately with toasted bread or crackers on the side.

Venison tenderloin

Egg yolk

Capers, chopped

Shallots, finely chopped

Dijon mustard

Worcestershire sauce

Black pepper, freshly ground

Chives, finely chopped

Microgreens or arugula (for garnish)

In a pot, bring 4 cups of water to a boil.

Prepare the Sumac

Once the water is boiling, add 1 cup of dried sumac berries. Remove from heat and let steep for about 15-20 minutes.

Steep the Sumac

After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a teapot or serving pitcher.

Squash Jam

Popcorn With Crickets

Elk Skewers

Bison Birria Tacos

Bean Dip With Smoked Fish

Smoked Turkey Legs

Smoked Walleye

Smoked Bison

Walleye In A Broth

Venison Tartare

Sumac Tea

Sweet-skúya

Game-thadó

Plant-wathótho

To Share-waksíka

Sauces-iyúdthun