Elk Slider with Jalapeño Mayo
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.
Elk meat is central to Indigenous cuisine, with recipes varying across tribes. Traditional methods of preparing elk meat include boiling, steaming or roasting. While any leftover meat was preserved by drying or smoking. In this recipe, Chef Steph adds a contemporary twist to traditional elk meat by seasoning ground elk to create sliders topped with a spicy jalapeño mayo.
When preparing Elk, nothing was wasted—women usually tanned skins to create a thick material that was strong enough to prevent arrows from penetrating it. 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. While a source of sustenance, elk are also culturally significant used in traditions and ceremonies.
Teetlit Gwich’in Language Lesson
Meat | Nilii
"When I'm cooking, I always try to use traditional Teetl'it Gwich'in language. Many Indigenous languages are being lost at an alarming rate. For this reason, I cannot always find traditional Gwich'in names for certain ingredients because they were not something we used in the past.
Fortunately today, there are so many people working within each Nation to revitalize Indigenous languages, and as you go through the Rooted website, you'll see the traditional Teetl'it Gwich'in language that I am so honoured to share."
-Chef Stephanie
Meet The Chef
Steph Baryluk
Chef Steph Baryluk, a proud Teetl’it Gwich’in from Teetl’it Zheh (Fort McPherson), Treaty 11 Territory, draws deep inspiration from her Arctic upbringing, where hunting, fishing, and land stewardship shaped her connection to food and cultural heritage.
With more than 10 years of experience as a Red Seal Indigenous Chef, Steph is passionate about preserving and sharing Indigenous culinary traditions through education, culinary training, and community engagement.
Named one of Canada's Top 100 Most Powerful Women in 2024 and a recipient of the WXN Food Industry Award, Chef Steph is a leader in advancing Indigenous food systems. From community kitchens to the global stage, she combines her culinary expertise with advocacy to inspire future generations while promoting sustainability and celebrating Indigenous cultural heritage.
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