- 3/4 lb (350g) venison meat, chopped or diced (or moose, caribou, partridge)
- 1 onion, thinly sliced
- 3 tablespoons (45 ml) duck fat (or butter)
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) corn flour
- 5 cups (1.25 litres) chicken broth
- 1/4 cup (60 ml) pearl barley
- 2 carrots, sliced
- 1 small celery root, peeled and diced
- 1 potato, peeled and diced
- 2 cups (500 ml) corn kernels, fresh or frozen
- Salt and pepper
- 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.