Pemmican

J. Townsend. writes: “Pemmican is probably the first protein bar ever in existence. The root of this super food can be traced to Indigenous Americans who recognized the value of dried meat as a safe storage method and an item that was easily transported. There is only one major drawback to the traditionally prepared pemmican. Like many other traditional dishes; they were created to be functional not flavorful….I wanted something that was light, will not spoil, and is tasty. I put my culinary brain to work and came up with this recipe of hearty healthy pemmicany deliciousness which adds some much needed flavor and additional nutrients to the traditional pemmican recipe.” https://harvestingnature.com/2014/10/22/wild-venison-kale-and-blue-berry-pemmican-bars/

Makes 7 square bars

Ingredients

• For the meat and berries
  • 1 pound ground venison, heated to internal temperature of 160°F
  • 12 fresh sage leaves, julienned very thin
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons Liquid Smoke
  • 2 8-ounce containers blueberries
• For the kale
  • 1 bunch kale, washed, dried, and ends clipped
  • 1 tablespoon olive oil
  • 1 teaspoon Cajun seasoning
• For the tallow
  • ½ cup coconut oil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon mustard seeds
  • 1 teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon whole fennel seeds
• For the bar assembly
  • ½ cup cornmeal
  • 2 cups rolled oats

Directions

• Meat and berries
  1. Set the berries aside.
  2. Mix all the ingredients in a bowl
  3. Form the meat into golf ball size rounds. Flatten into ¼” – ½” patties.
  4. Place the patties on sheets in a food dehydrator.
  5. Add the blueberries to the dehydrator.
  6. Leave in the patties and berries in the dehydrator for 4-8 hours or until thoroughly dried and are no longer spongy.
  7. Break the patties into 1-inch chunks and add one by one to a food processor.
  8. Process to powder.
  9. Do the same with the dried berries.
  10. Set both items aside.
• Kale
  1. Heat oven to 350 degrees.
  2. Toss the kale in the olive oil.
  3. Season with the Cajun Seasonings.
  4. Place the kale on a baking sheet; roast for 15-20 minutes or until the leaves are crisp. Don’t worry if they turn a little brown.
  5. Place kale in a food processor and process to flaky consistency. Leave in processor.
• Tallow
  1. Heat a small pan over high heat and add the mustard seeds and fennel seeds.
  2. Toast the seeds in the pan for about 2 minutes, or until fragrant, while stirring constantly.
  3. Place the toasted seeds in a mortar; grind with pestle to a fine consistency.
  4. Bring a saute pan to medium heat.
  5. Add the coconut oil and all of the spices.
  6. Cook for about 1 minute so that the spices can infuse in the oil.
  7. Remove from heat and sit the pan aside.
• Assemble the bars
  1. Toast oats in dry skillet over medium heat for 5-7 minutes, stirring constantly, until they reach a light golden brown and develop a nutty aroma. Remove from heat and scatter on a baking sheet to cool. Wipe skillet with paper towel, then place cornmeal into hot skillet and return to stove. Let heat for 30 seconds, then stir constantly
     until the cornmeal deepens in color and begins smelling toasted. Remove promptly from heat; scatter on another baking sheet to cool.
  2. Add the venison/blue berry powder mixture to the flaked kale in the food processor.
  3. Process ingredients until thoroughly mixed.
  4. Keep the processor running and slowly add the spiced coconut oil to the processor, then add the toasted, cooled cornmeal. Process until homogenous.
  5. Remove the mixture from the processor and place on a cookie sheet lined with parchment paper
  6. Lay another piece of parchment paper atop the mixture. Flatten with a rolling pin to about ½ inch.
  7. Cut into 2″ x 3″ bars or shape into round patties
  8. Roll the patties in toasted oats.

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