Published on April 14, 2014 by Carol
Tribal Affiliation: Saulteaux from Long Plain Manitoba
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Orgin of Recipe: Offered by Melinda La Porte … who learned this from Experiment
Type of Dish: Today’s Native Dishes
Mix dry topping ingredients. Cut in lard. Add water, make dough. Roll out to fit roasting pan. Let rest.
Dip meat in flour lightly and brown in grease in stockpot. Add the rest of the ingredients and boil for about 25 minutes. Transfer to roasting pan. Carefully place bannock on top and bake in oven at 400F for about 1-1 1/2 hours. This varies all the time so you have to check to make sure bannock is done.
Note: You can add anything else you want in the stew. I usually just add whatever I have in the fridge or the cupboards.