Dried Pemmican With Juniper And Currant Berries Food
DRIED PEMMICAN WITH JUNIPER AND CURRANT BERRIES
This is an old recipe.It requires beef suet. I do not use. There might be a danger of mold. I have updated this recipe which can be used as a dried flavoring for sauces and soups or eaten dry.
Provided by Montana Heart Song
Categories Berries
Time 6h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- For dried Jerky: Lay meat out on baking trays. Heat the ingredients slowly for jerky.
- You may substitute splenda for sugar and salt substitute for regular salt.
- Brush on each slice of meat. Let set for 1/2 hour.
- Bake 200* oven. Check after 2 hours, turn meat, baste with remaining flavoring. Bake until slightly dry. It will bend a little.
- Place in air tight bags or cans to store.
- For pemmican, crush with mortar and pestle: berries, raisins, onions.
- Mix with salt.
- Toss meat with crushed mixture. Shake off excess in bag. Lay on trays.
- Bake 200* oven. Bake until dry. You may lay outside in the air and sun if you have a protected place from bugs and animals.
- When totally dry, crush the dried meat. Put in small air tight bags, or double bag for the freezer. Use a survival food for camping, as a flavoring for soups or gravies, or sprinkle on noodles or rice.
Nutrition Facts : Calories 117.8, Fat 6.3, SaturatedFat 2.5, Cholesterol 30.4, Sodium 474.8, Carbohydrate 5.8, Fiber 0.4, Sugar 4, Protein 9.2
GARLIC POTATOES WITH JUNIPER BERRIES
A dish for those who love strong flavors--- absolutely wonderful with herbed roast chicken or pork dishes. Posted for Zaar World Tour VI. Excerpt from the book "Flavors of Greece" by Rosemary Barron.
Provided by kellychris
Categories Greek
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350*F.
- Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
- Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
- Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
- Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
- Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
- Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
- Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
- Sprinkle with the lemon juice, salt and pepper, and oregano.
- Serve hot or warm, with toast, if desired.
Nutrition Facts : Calories 225.8, Fat 10.4, SaturatedFat 1.4, Sodium 11.8, Carbohydrate 30.5, Fiber 3.1, Sugar 2.1, Protein 3.7
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