one o' our aged aunts is coming for a visit and am contractual obligated to make her wasna. the dish is... ambiguous. every family has a different recipe for wasna (which if you know what is pemican, then you kinda know wasna) and to add to the confusion, wasna also applies to any number o' derivative dishes using wasna as the key ingredient. am making a not-stew with wasna and we call it wasna.
*insert eye roll*
our family makes wasna by combining dried bison or deer meat, dried chokecherries and kidney fat/suet from either bison or deer... but our grandmother also used beef suet. our aunt is gonna bring the wasna so am able to make wasna (stew.) for storage and travel purposes, our family forms little round disks or cakes outta the dried meat mixture. kinda greasy and bland, but the choke cherries, which is a bit like cranberries, has an astringent bite even when dried. when cooking with wasna, we break the wasna disks into caper-sized granules
there is a fair amount o' kidney fat in wasna, so am always shocked at how long the stuff remains viable. chances are high that year-old wasna is still edible.
we call the wasna stew a stew 'cause is not particular wet, not soupy, but it doesn't require a long braise to release collagen, so "stew" is less than accurate. however, this is a recipe which benefits much from our powdered gelatin. the kidney fat/suet in wasna makes it seem greasy and the last thing we want is those little pools o' fat you see in the pictures o' gołąbki included 'bove. if you think it is tough to keep the fat from ground pork emulsified, am assuring you it is even more difficult with suet.
also, 'cause our older aunt is all 'bout tradition, am s'posed to avoid too much o' the colonial ingredients.
*groan*
potatoes, wild mushrooms and onion is ok, and we sneak in a bit o' tomato paste (and maybe red wine.) we got a large quantity o' chanterelles gathered this summer, so that will be the primary mushroom. wild thyme is the main herbal, but we throw in other stuff depending on the wasna which is always a bit different. we add a bit o' salt and pepper to the rendering wasna and then the onion goes in and is cooked 'til translucent and just starting to brown. potato starch is almost always superior to corn starch as a thickener, but both corn and potato starch is fails on reheat. once the dish cools, the thickening quality o' those ingredients disappears. so, as with most stews, even faux stews, flour is the ideal addition and the amount needed depends on how much fat were rendered from the wasna. add water, and if our aunt ain't around, we will include a dollop o' better than bullion beef base. 'cause o' the choke cherries, some kinda sugar is advisable, so we include a tiny bit o' maple syrup. all the remaining veggies go in as well as herbals, as well as our gelatin and then we bring to a boil and then simmer for a mere twenty-to-thirty minutes... again, not really a stew, but is thick like a stew, so...
am always surprised at how good the stew turns out 'cause wasna is not great. serious. is greasy and bland with a bit o' tang from the choke cherries. the benefit o' wasna is it is remains shelf stable w/o refrigeration for at least six months and even longer. again, am having "good" wasna which were at leas a year old.
anyways, am making wasna, so our house is gonna smell like wasna for days.
*sigh*
well, as long as it makes our aunt happy, right?
HA! Good Fun!