Smuyuth Roast Marinade Recipe

“Hunting for ha’put (deer) has been an integral
part of Coast Salish life for countless generations,
representing far more than a means of sustenance.
It is a practice deeply woven into cultural, spiritual,
and ecological traditions, reflecting the deep
connection we have with the land and its resources.”

This recipe is shared from the book Longhouse Kitchens by Mena Pagaduan, Eva Williams and Janet Moore, produced through the Canada Community Development Project, June 1982

(Enough for a 4lb roast)

• 3 cups cold water

• 1 cup tomato juice

• 1 cup diced celery

• ½ cup red wine vinegar

• ¼ cup sugar

• 2 bay leaves

• 2 cloves garlic, crushed

Place roast in bowl and pour marinade over it. Cover and place in fridge. Turn meat frequently. Allow to soak in marinade 1-2 days. Drain before roasting. Cook the roast at 350F for 1-2 hours.

Smuyuth can be used in place of beef in all your favourite recipes – tacos, burgers, stews, you name it. Just remember that the meat generally has far less fat content than beef – when making ground smuyuth, we like to add a little pork fat to the mix to balance that out.