Need a recipe for 10-hour tourtière with marinated moose meat? Want to know the steps to truss a boneless stuffed beaver? How about the cooking time for a wild goose in a slow cooker?
The Waswanipi cook set up this page to share recipes, techniques and photos of Cree traditional food.Thanks to Paul Ottereyes, there's a Facebook page for that.
"It's honouring our traditional food heritage", says Ottereyes. "That's why I created that Facebook page, to honour our traditional food which we still eat in all our James Bay Cree communities."
LISTEN: Take an audio trip to Goose Break
Now that the spring goose hunt is underway in northern Quebec, many hunters and cooks are swapping suggestions for the best way to make sigabon, or slow-roasted goose.
"We like to cook it on an open fire," says Ottereyes. "We tie it up on a string. It's a plain old Cree traditional recipe, one of my favourite recipes. There's no magic about it, just patience."