Sagamité Soup
20 MIN
1 H 15 MIN

Sagamité Soup


  • 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


  1. 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.