Native Languages of the Penobscot
Abnaki-Penobscot is an Algonquian language still spoken today by Western Abenaki elders in
Native Languages of the Passamaquoddy
This Algonquian language has two major dialects: Maliseet (or Malecite), spoken mainly in New
Pit Roasted Venison
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
Find a tasty young moose roamin' around the rez and nab it. (no tough old bulls!)
Cut it up and sear the outside real good to keep the juices in.
Can be roasted on a campfire or in the oven after
Mesquite Grilled Rabbit
Catch a fresh jackrabbit around December, If none available buy a bunny any other time of year.
Clean and piece rabbit and place on grill over slow coals, add mesquite chips to the fire.
Wash well and chunk up the tripe.
Boil it a 1/2 hour and skim the surface.
Boil it 4 hours or so (Don't let the tripe get mushy!).
Clean well the intestines and stomach.
Slice up the stomach
Get a bit of fat, a bit of stomach and twist the intestine around it.
Get a huge pot.
Put the meat, tsinpsila and onions in.
Cover it with water and boil it up till done.
Clean and chunk the fish.
Boil it up with the clams and lobster.
Add any herbs you like; rosemary, dill, salt or pepper.
Catch and clean a salmon and fillet it.
get a pan real hot and put a dab of oil.
Pheasant Under Plastic
Catch and clean a tasty rooster
Put it in one of those oven bags. Keeps the bird real moist that way.
You can put in onions, salt and pepper and stuff if you want to.
Note: if you don't use the
Harvest the acorns in the fall, dry well
Shell and pick off the red skin on the acorn (like a peanut skin)
Find a nice acorn pounding rock or a heavy duty bowl.
Eat the inside of the thin purple fruits and keep the nuts. The fruit is kinda bitter.
Split the nuts and roast on a very hot fire.
When they are roasted mash them up real quick and eat hot.