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Wild Recipes from Public Lands: Aluuttagaaq

Editor's note: The following is part of a series featuring recipes with ingredients harvested from public lands.

The U.S. Department of the Interior has compiled its favorite recipes of dishes that "include ingredients you can hunt, fish, or forage on public lands," and has given GPM permission to reprint their creations here. Before you fire up your campfire or woodstove, however, DOI reminds us:

Hunting and fishing are outdoor activities with tasty results. Before you go after game or cast your line, check out our hunting and fishing guides so that you can make sure you’re following the rules, have the federal and state licenses you need and are keeping safe.

On many public lands, gathering natural, renewable products -- such as fruits, berries, nuts or sea shells -- is permitted, subject to certain conditions set by each location or state office. Be sure to check nps.gov, fws.gov, blm.gov or the websites of specific parks and national wildlife refuges for the most up-to-date information on availabilities and quantity limits before going to pick plants. Always make sure to properly identify plants before picking them, as some can be hazardous.

Aluuttagaaq - (Pronounced Aaah-Loo-Tah-Gawk)
This traditional Alaskan dish creates a savory meal that the whole family will love. Caribou is the featured ingredient, and it is served in a warm, creamy gravy over potatoes or rice. Great places to hunt for caribou are Steese National Conservation Area or Kenai National Wildlife Refuge in Alaska. We appreciate Bureau of Indian Affairs employee Thomas Llanos sharing this delicious meal.

Ingredients:
2 pounds fresh caribou
¾ cup of flour (divided)
½ onion, chopped into very small pieces
2-3 cups broth or water
1 cup cold water
Salt and pepper to taste
1 teaspoon cooking oil or 1 tablespoon of butter
Potatoes or rice (to be served on)

Directions:
Cut caribou into bite-size pieces. Season meat with salt and pepper.
Coat with ¼ cup flour. Fry in hot oil or butter until browned.
Add onion, and continue cooking until onion is soft.
Cover with broth or water, and simmer on low temperature at least 30 minutes.
Mix remaining flour with cold water to make a heavy cream. Stir into meat mixture to make gravy.
Serve over potatoes or rice.

Photo Credit: The Department of the Interior

Disclaimer: The views expressed in this article are those of the author and do not necessarily reflect those of Gunpowder Magazine.