In Dawson City, Yukon, residents came together earlier this month to process four moose quarters into sausages, burgers, and stew meat for a community outreach program. Organized by the Dawson District Renewable Resources Council and the Tr’ondëk Hwëch’in First Nation, the effort highlights the importance of teamwork and shared skills in turning the donated moose meat into meals for the community.

In Dawson City, Yukon, a group of Tr’ondëk Hwëch’in citizens recently spent the week processing moose meat by cutting, cubing, and grinding it. This effort is part of a program run by the Dawson District Renewable Resources Council (DDRRC) that teaches participants how to process and cook wild meat. “We’ve been doing this for quite a few years,” said Nick Wozniewski, Executive Secretariat at DDRRC. This year, the group is working on four moose quarters over the course of a week instead of the usual weekend.

The moose meat for the program was donated by local outfitters in Dawson City, Yukon, and the workshop remains popular for several reasons. “It’s a free workshop,” said Nick Wozniewski of the Dawson District Renewable Resources Council. “We bring an instructor, rent a space, and it’s nice for people to get together.” Participants work hard throughout the week, but their efforts are rewarded with boxes of sausages, burgers, and stew meat to take home. This year, the program is being run in partnership with the Tr’ondëk Hwëch’in First Nation, with support from community outreach wellness worker Charmaine Christiansen.

Charmaine Christiansen said the program is ideal for anyone interested in learning how to process a moose, whether they’re beginners or experienced and looking to connect with others. Everyone that participates has a hands-on opportunity to learn techniques for butchering, identifying muscle groups, and understanding the best uses for each cut meal.

The group cut Moose meat into cubes, then ground and made into sausages. Along with the meat, Charmaine Christiansen hopes participants left the workshop with a stronger sense of cultural and community connection. “Like all of my aunties and uncles, everyone would come together to butcher a moose,” she said. “Today, people are so busy, and there are so many things pulling at their attention. Seeing people come together again is very valuable.”

Source: CBC