Metis Boulletts and Bannock

We all have special meals that we recall from our childhoods. Boulettes and Bannock is certainly one that brings back many memories for me. Growing up in a family with mixed heritage, I was exposed to ethic foods on a regular basis.  My mom’s side of the family is Little Shell Chippewa and Metis. This group of American Indians was a poor band of Chippewa, that along with their Assiniboine and Cree cousins, were run back and forth over the Canadian border with the US in various skirmishes and rebellions. Eventually, a small band ended up in Montana, and settled into the hills and valleys of the Rocky Mountain Front near Choteau, Montana. 

The Little Shell also established a stronghold in the Hill 57 area of Great Falls, Montana. Wherever these grouped settled you could be sure of a few things, first is they were poor, often living in areas called Moccasin Flats on the edges of towns. The second was that family was of a high level of importance. These bands did not have much, but they had family and depended on each other for survival.

Because of these conditions, their foods tended to be utilitarian and simple. Often, they were made of what was available, what was hunted, and what was grown. One dish that became quite popular was Boulettes and Bannack. This is a simple soup and bread combo that packed a lot of calories and carbohydrates which is exactly what people who worked hard and lived off of the land needed. 

Les Boulettes (French for meatballs) were made of ground elk, moose bison or beef. I prefer the bison myself. Bannack is an easy to make bread that is dry and can be broken off in chunks. It is tasty with butter, but you can also add some sugar if you’d like. 

Over the years the recipes have been passed on and modified by the generations who have enjoyed this hearty meal. I too have made a few changes to pass on to my family. I hope you enjoy this hearty dish!