Sagamité Soup with Venison, Warrior’s Style
Warrior-Style Sagamité Soup with Venison
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
12
Temps de préparation / Prep time
30 min.
Temps de cuisson / Cooking time
3 Hr.
Sagamité soup, a millennia-old heritage of North America’s First Nations, is a true tribute to nature and resilience. Each spoonful carries the warmth of campfires where ancestors gathered, sharing stories while preparing this comforting dish.
Although each Nation (and even each clan within a Nation) has its own version of this dish, today we present our own interpretation.
Enjoy this soup and let its aromas transport you through history—an invitation to celebrate the connection between man, land, and fire.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media TV1, airing from February 19, 2025. Filmed at the Huron Traditional Site Onhoüa Chetek8e, Wendake.
Par / ByChef Peter & Daniel Picard
Ingrédients / Ingredients
- 1 yellow onion, chopped
- 1 lb cubed venison, moose, or beef
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2 tbsp Traditional Blend
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2 tbsp vegetable oil or duck fat
- 2 cups mixed beans
- 3 celery stalks
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3 carrots, sliced
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4 fresh sage leaves (or 1 tbsp dried sage)
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1 cup corn kernels (or nixtamalized corn)
- 1 cup diced squash
- 4 liters beef broth
Instructions/ Directions
In a pot, heat the vegetable oil over high heat.
Sear the meat cubes on all sides.
Reduce to low heat, add the celery and onion, and sweat for 2 to 3 minutes. Add the beans, corn, and squash. Cook for another 4 to 5 minutes, then add the carrots. Cook for 1 more minute.
Add the beef broth and sage, scrape the bottom of the pot well, bring to a boil, then add the Traditional Blend, cover, and let simmer over low heat for 2 to 3 hours.
Adjust seasoning if necessary (salt and pepper to taste). Serve with traditional bannock.*
Enjoy!
Note
Find the traditional bannock recipe in our recipe section: Traditional Indigenous Bannock