Pemmican Cakes

Recipe by: Dietitians of Canada

Pemmican is one of Canada’s oldest high-energy snacks. The name of this recipe comes from the Cree word pimîhkân, which comes from the word pimî, “fat, grease”. Traditionally, pemmican was prepared from the lean meat of huge animals like buffalo, elk, deer, or moose. Similar in shape to a mini meatball or cake, it used to be carried in an animal skin to preserve it.

Ingredients:

1 cup coarsely chopped beef jerky
½ cup dried berries, such as dried cranberries, blueberries or cherries
¼ cup sunflower seeds
¼ cup (½ stick) butter, plus more for greasing
2 teaspoons honey

Equipment:

Nonstick muffin tin
Blender or food processor
Saucepan

Steps:

Grease a nonstick muffin tin (or use paper liners).
In a blender or food processor, combine the beef jerky, berries and seeds until they are finely ground.
Melt the butter in a saucepan over moderate heat. (Or, melt in a microwave-proof bowl with plastic on top of the bowl.) Add the beef jerky mixture and the honey and stir. Remove from the heat. Let cool for 2 minutes.
Spoon 2 tablespoons of the warm mixture into each muffin cup. Press firmly to make a cake, smoothing the top. Refrigerate until firm, about an hour.