Venison Sausage Pasta
With Dandelion Leaves
Venison refers primarily to the meat of elk or deer and has been a staple food for many Indigenous peoples from time immemorial. The taste is rich and earthy. Venison is lower in fat, cholesterol and calories, but packed with iron and calcium. It is delicious and nutritious.
Some Indigenous peoples preserve venison by making pemmican: dried venison is pounded into almost a powder, mixing with melted fat and berries. Another preservation method involves thinly cutting the meat, salting, and then air drying or smoking to make into jerky, which is ideal for traveling.
Dandelion greens were brought to Canada thousands of years ago by French colonists. Indigenous people use dandelions for many different medicines. The leaves are used to add flavour to salads, sandwiches and teas, the roots are used in coffee substitutes, and flowers are used to make wines. Dandelion is a generous source of Vitamins A, B, C, D and various minerals. Dandelions grow best in the southern portion of BC.
"Hunting is an important part of Indigenous culture, and so is respect. When a deer, elk, or any animal is hunted we are sure to use everything, nose to tail. Historically, bones from the animal can be made into tools, beamers for scraping hides, arrow shafts and utensils. The hide of the deer is used for sewing, moccasins and drum making. "
- Chef Steph
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.
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