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Offlinefalcon
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Registered: 04/01/02
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Lamb fat pemmican
    #3157614 - 09/20/04 10:08 PM (12 years, 3 months ago)

Clean about a cup of fat off a leg of lamb. The soft fat. Cook or discard leg of lamb.

Take your cup of lamb fat and add a cup of fresh cranberries, throw it in food processor. Grind it up good. Serve on toast. If your Atkins serve on celery.

Its a Thanksgiving feast!


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Invisiblezeta
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Registered: 05/25/02
Posts: 3,972
Re: Lamb fat pemmican [Re: falcon]
    #3159057 - 09/21/04 08:29 AM (12 years, 3 months ago)

Isn't meat the main ingredient in pemmican?


Edited by zeta (09/21/04 08:36 AM)


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InvisibleCorporal Kielbasa
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Registered: 05/29/04
Posts: 17,029
Re: Lamb fat pemmican [Re: zeta]
    #3159471 - 09/21/04 01:28 PM (12 years, 3 months ago)

Nope maybe in some varitations
But its normaly berries and fat and sometimes nuts.


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OfflineFlusH
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Registered: 10/23/01
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Re: Lamb fat pemmican [Re: Corporal Kielbasa]
    #3189082 - 09/28/04 12:42 AM (12 years, 3 months ago)

The version up here is sun driec buffalo meat ( usualy belly or rump ) in strips ground up with asorted berries like blue, straw, chicken, choke, and saskatoon's. There is fat added if needed. The mix is then sundried further and formed into chocholate bar sized chunks.

In grade 3 our class made this, plus took turn's shaking a jar of fresh cow's milk to make butter and baked bannic one day as a activitie class. From what I remember it taste quite good.


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General Interest >> Culinary Arts, Gardening and Brewing

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