In a large saucepan, brown the meat and onions in the duck fat. Season with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to blend. Add the broth and barley. Bring to a boil. Cover and simmer for 30 minutes. Add the carrots, celery and potatoes. Bring to a boil and simmer, covered, for another 30 minutes. Add the corn and cook for 5 minutes. Adjust the seasoning. Add broth as needed.
Sagamité is a Native-American dish made from corn and fat. Often, wild meat is added. Here is our soup version.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.