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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Four Legged       Region : Southwest ~ California       Rating : 5
Pit Roasted Venison

Contributor : Added by Administrator

Tribal Affiliation : Passamaquoddy

Orgin of Recipe : Offered by Cindy ...who notes the recipe has Miwok origins

Type of Dish : All Indigenous Ingredients

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Ingredients

  • Fresh venison

Directions

Early in the morning, dig a deep pit, put rocks in the bottom and build a roaring fire on top.
When the fire burns down, put down willow branches and fresh bay leave branches.
Wrap the venison in a hide or rush mats to keep it clean.
Cover it up with more bay branches and cover with the earth. Let it cook the whole day.
Dig it up for dinner.
Note: this might be tricky


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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