Saskatoon Pemmican Recipes

SASKATOON PEMMICAN

Steps:

• This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets.
• Although you can do it the old way if you wish.
• Grind[or pound] the dried meat to a mealy powder.
• Add the dried berries and seeds or nuts.
• Heat the honey, peanut butter and cayenne until softened.
• Blend.
• When cooled, store in a plastic bag or sausage casing in a cool dry place.
• It will keep for months.

VEGETARIAN PEMMICAN BARS

Steps:

• Chop all the fruit, nuts and ground flax seed, and mix together. Mix the dry ingredients together and add to the fruit and nut mixture, a little at a time, alternately with honey. Add just enough water(about 1/2 cup) to moisten. Press into a buttered 8" loaf pan.
• Bake in a 375*F. oven for 30 minutes. Cool in pan on wire rack. When it's cooled, remove from pan, slice into bars.
• Bars can be transferred to a freezer container or bag and frozen for up to 3 months. To remove bars easily from the pan, line pan with foil and grease foil with butter. Enjoy!
• Makes 16.