Indigenous Recipe – Grapevine Magazine

Ingredients

• 4 each venison steaks
• 1 litre water
• 3/4 cup kosher salt*
• 1 cup dark maple syrup
• 2 tablespoons juniper berries, crushed
• 6 each wild ramp leaves
• 1/2 cup venison broth
• 2 tablespoons dark maple syrup
• 2 pint Ontario blackberries
• 1/4 cup dark maple syrup
• 1/4 cup maple vinegar
• 1 teaspoon wild ginger root, grated
• pinch of salt, optional