Elk Pot Pie
Elk are the largest member of the deer family and one of largest land animals in North America. They can be found in and near forested areas throughout Southern BC.
Traditional methods of preparing elk meat include boiling, steaming or roasting. While any leftover meat was preserved by drying or smoking. Nothing was wasted—women usually tanned skins to create a thick material that was strong enough to prevent arrows from penetrating it. The long ribs were used to make sleds for children. When on a hunting expedition away from the village the meat was usually smoked right where it was caught. A small rack was constructed and the meat was cut into slabs and hung on a rack. With a fire underneath it helped the meat roast and smoke. The smoked meat made it much easier to take more meat back to the community. Find out more about the uses and traditions around elk.
Meet The Chef
Steph Baryluk
Chef Steph Baryluk created the Rooted Dining Commons and Catering menus at SFU. She is Teetl'it Gwich'in and is from Teetl'it Zheh (Fort McPherson), Treaty 11 Territory located in the Northwest Territories and now resides in Tsawwassen, BC with her husband and two kids. After completing her Red Seal as a Cook she knew she wanted to do more with her Indigenous roots. Chef Steph has hosted cooking classes and speaking engagements in her hometown, at the FAO in Rome, SXSW, and across the Lower Mainland. She also launched her own company, MRS B’S JERKY, which is a play on traditional caribou dried meat ‘Nilii Gaii’ but made with beef. She's excited to share her Indigenous cuisine and stories with the SFU community.
