Elk Pot Pie
Elk are the largest member of the deer family and one of largest land animals in North America. They can be found in and near forested areas throughout Southern BC.
Traditional methods of preparing elk meat include boiling, steaming or roasting. While any leftover meat was preserved by drying or smoking. Nothing was wasted—women usually tanned skins to create a thick material that was strong enough to prevent arrows from penetrating it. The long ribs were used to make sleds for children. When on a hunting expedition away from the village the meat was usually smoked right where it was caught. A small rack was constructed and the meat was cut into slabs and hung on a rack. With a fire underneath it helped the meat roast and smoke. The smoked meat made it much easier to take more meat back to the community. Find out more about the uses and traditions around elk.