Venison Sausage Pasta
With Dandelion Leaves
Venison refers primarily to the meat of elk or deer and has been a staple food for many Indigenous peoples from time immemorial. The taste is rich and earthy. Venison is lower in fat, cholesterol and calories, but packed with iron and calcium. It is delicious and nutritious.
Some Indigenous peoples preserve venison by making pemmican: dried venison is pounded into almost a powder, mixing with melted fat and berries. Another preservation method involves thinly cutting the meat, salting, and then air drying or smoking to make into jerky, which is ideal for traveling.
Dandelion greens were brought to Canada thousands of years ago by French colonists. Indigenous people use dandelions for many different medicines. The leaves are used to add flavour to salads, sandwiches and teas, the roots are used in coffee substitutes, and flowers are used to make wines. Dandelion is a generous source of Vitamins A, B, C, D and various minerals. Dandelions grow best in the southern portion of BC.
"Hunting is an important part of Indigenous culture, and so is respect. When a deer, elk, or any animal is hunted we are sure to use everything, nose to tail. Historically, bones from the animal can be made into tools, beamers for scraping hides, arrow shafts and utensils. The hide of the deer is used for sewing, moccasins and drum making. "
- Chef Steph
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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