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Native Dishes Served at Thanksgiving

November 17, 2006

Some recipes for an Alaska Thanksgiving:

Teriyaki Caribou

Take 2 lbs. caribou hindquarter, sliced thin.

Mix meat with 2 cups favorite teriyaki sauce and 2 tablespoons of Worcestershire sauce.

Marinate overnight, or for at least 90 minutes in the refrigerator.

In frying pan, heat 1/4 cup of olive oil over medium heat.

Add meat and fry; medium well takes about 10 minutes. Set teriyaki sauce aside.

Just before meat is done, turn down heat and add teriyaki sauce, stirring a few minutes as it thickens.

May be served over potatoes or rice.

_ Maggie Kovalsky, Nuiqsut

Stuffed Moose Heart

Clean moose heart well. Pat dry.

Prepare favorite stuffing.

Sprinkle moose heart with garlic salt and fill with stuffing.

Sew up openings with needle and thread.

Bake covered at 375 degrees for 2 hours. Slice and serve.

_ Beverly Peter, Fort Yukon

Fort Yukon Salmon

Fillet king salmon, removing the bones.

Sprinkle with lemon pepper and Mrs. Dash herb and spice mix.

Spread with mayonnaise.

Sprinkle with grated Parmesan cheese.

Bake uncovered at 375 degrees until golden brown, about 45 minutes.

_ Anthony Carroll, Fort Yukon

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