And from my Great-Great-Great-Great Granny and Grampas secret recipes written on onionskins and tucked between pages of the Old Family Bible ... (NOT!   )... there is a great recipe for all you drunkards too 
Quote:
http://www.davidthompsonthings.com/VoyRecipes.htm
Voyageur Recipes
FRENCH CANADIAN VOYAGEURSTEW
3/4 pound salt bacon
2 pounds boneless beef, cut in 1-inch pieces
1/2 cup flour
1/2 pound cut baby carrots
1 16-ounce can small onions
11/2 cups white wine
1 cup burgandy wine
1 10-ounce can beef consomme
1/2 teaspoon salt
1 tablespoon ketchup
3/4 cup water
3 cups cooked wild rice
1 bay leaf
1/2 cup fresh mushrooms
2 tablespoons chopped parsley
3/4 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon minced garlic
1/2 teaspoon thyme
Saute bacon until crisp in Dutch oven. Remove, save drippings, crumble bacon.
In a paper bag, shake about half the beef and 3/4 cup flour. Brown with 1 tablespoon drippings, then remove and set aside. Do same with rest of beef, adding additional drippings as needed. Return all to Dutch oven. Add carrots, onions, herbs (except parsley), wine, consomme, salt, ketchup. Cover and bake (stovetop on low or in oven at 325 degrees) an hour or so, stir, bake until meat is tender. Combine 3 tablespoons flour and water until smooth. Stir in along with wild rice, mushrooms and parsley. Continue baking, uncovered, until stew is thickened, about 1/2 hour.
Jasper Lodge Voyageur Stew
3 lbs. venison cubed into 1 in pieces 3 Tbls. vege. oil
2 cups chopped onions 3/4 cup maple syrup
3 cups potatoes, skin on 2 cups turnips, diced
1 cup green onions, cut into small rounds
4 cups beef stock
salt and pepper
In a pan heat the oil, add the venison and cook until the pieces are cooked on all sides. This will take a few minutes. Add the onions and cook for 1 minute and then add the maple syrup, continue to cook for at least 3 to 4 more minutes. Put in potatoes, turnips and green onions and cook while stirring for 3 minutes. Add beef stock, salt and pepper, simmer for one hour or until tender. DELICIOUS!!!
Tourtiere* 16 Servings
1 lb Ground Beef (medium fat)
1 lb Ground Pork
1 lb Ground Veal
3 md Size Onions (chopped fine)
2 c Water or Milk
3 c (approx) cooked diced -potatoes (I added some milk -with potatoes)
** 1/2 ts Garlic powder
1 ts Steak spice (optional)
1/4 ts Cloves
1/4 ts Cinnamon
4 ts Salt (or to taste)
Break meat apart and cook slowly altogether; drain fat when cooked. Simmer the rest of the ingredients with the meat mixture for approximately 2 hours (except the potatoes). Add potatoes and cook gently another 30 minutes. Add small amount of flour or corn starch to thicken (this may not be necessary). As the mixture cools, it will thicken. This recipe is very flexible and can easily be divided by 1/3 of each (1/3 lb beef, 1/3 lb pork,1/3 lb veal) and so on. If you try it this way, you probably would have two pies. Therefore, you can make two pies or several. It is traditional in Canada to make several for the season. **Use a hand masher so that the potatoes remain in little pieces.
Bannock 6 servings
1 c Whole wheat flour
1/2 ts -Salt
1/2 c All purpose flour
2 tb Butter, melted
1/2 c Rolled oats
1/3 c Raisins;
optional 2 tb Sugar, granulated
3/4 c -Water;
approx, 2 ts Baking powder
"Bannock, a simple type of scone was cooked in pioneer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan.. For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup....
One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet._Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies.
In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. Enrich your bannock with butter, oatmeal, raisins, cornmeal and dried fruit." Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.
French Canadian Pea Soup,
1 lb Dried peas
1/4 c Carrots;grated
8 c -Water
1/4 c Parsley; fresh,chopped
1/2 lb Salt pork-all in one piece
1 Bay leaf;small
1 Onion, large;chopped
1 ts Savory, dried
1/2 c Celery;chopped -
Salt and Pepper
"Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour.
After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour.
For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING:
Original Canadian VOYAGEUR Tourtiere
6 Servings
1/2 lb Ground pork
1/2 lb Ground veal
1/3 c Chopped onion
1/3 c Water
1/4 ts White pepper
1 ts Salt
1/4 ts Ground cloves
1/4 ts Cinnamon
1/4 ts Celery salt
1/4 ts Savory
1 - 2 potatoes, boiled and -mashed
1 Pastry for 8" double-crust -pie
Preheat oven to 425øøF. Place pork, veal, onion and water in a saucepan. Simmer until color changes. Adding seasonings; simmer for a little longer. Thoroughly drain meat. Mix in mashed potatoes. Fit bottom pastry into 8" pie plate. Fill with meat mixture. cover with top crust. Seal edges as desired and vent top to allow steam to escape. Bake for 10 minutes; lower oven temperature to 400øøF and bake for 20 to 25 minutes or until crust is golden brown and filling is hot. Serves 6 Note: If you prefer a spicier tourtiere increase seasonings to your taste.
Pate Aux Patates (Potato Pie)
5 Potatoes; to 6 hot
1 tb Parsley;chopped,
fresh Milk
1 pn Savory, dried -OR- 2 ts Butter
1 pn -Chives, fresh
2 Egg yolks -
Salt & ground pepper
1 Onion; finely chopped
Pastry for double crust 9"
1/4 c Celery stalk; & leaves -pie -finely chopped Pate aux Patates This potato pie makes a warming supper dish. Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk. Bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden. SERVES: 6-8
SOUPE A L'IVROGNE (DRUNKARD'S SOUP)
8 Servings
2 tb Salted herbs
1/4 lb Salt pork, cut into small -cubes
3 lg Onions, chopped
6 sl White bread, cubed
8 c Beef stock Salt and ground black pepper Servings: 8 to 10
Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly. Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.
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