Table of
Contents
From
the Editor
*
Raising
Sled Dogs
*
The Good,
the Bad and the ‘Eskimo’ Dog
*
The
Russian Connection
*
Honoured
Symbol Under Fire
*
Iqaluit
Team Owner Speaks Out
*
The
Homecoming
*
Niels
Pedersen, D.V.M:
Challenging
Folk
Remedies
*
Janice
Howls:
Maintaining
the ISD Roots
*
Book
Review:
Portrait
of Antarctica
*
First
Hand Account:
Exploration
of
Antarctica
*
IMHO:
Dog
Ownership in Modern Society
*
Baking:
Carnivore Brownies
*
Behaviour
Notebook:
Silent
and
Induced Heat
*
ISDI
Summit Postponed
*
Memorable
Inuit Dog Encounters
Editor's/Publisher's Statement
Editor: Sue Hamilton
Webmaster: Mark Hamilton
The Fan Hitch Website
and Publications of the Inuit Sled
Dog– the quarterly Journal (retired in 2018)
and PostScript – are
dedicated to the aboriginal landrace
traditional Inuit Sled Dog as well as related
Inuit culture and traditions.
PostScript is
published intermittently as material
becomes available. Online access is free at: https://thefanhitch.org
PostScript welcomes your
letters, stories, comments and The editorial
staff reserves the right to edit submissions
used for publication.
Contents of The Fan
Hitch Website and its
publications are
protected by international copyright laws. No
photo, drawing or text may be reproduced in
any form without written consent. Webmasters
please note: written consent is necessary
before linking this site to yours! Please
forward requests to Sue Hamilton, 55 Town Line
Rd., Harwinton, Connecticut 06791, USA
or mail@thefanhitch.org
|
Carnivore (high arctic wolf) at the cook
tent
Kittleson
photo
Baking: Carnivore Brownies
submitted by Janice Dougherty
- 1 3/4 lbs. liver (beef, pork, chicken,
whatever's available)
- 3 large/extra large eggs
- 1 tablespoon garlic powder (or crushed fresh if
you're doing this gourmet style)
- 3 cups rice or corn flour
- 4 oz. bee pollen (not necessary, but great if
you have it. Packaged for horses, it's cheaper than for
humans) You could also substitute brewer's yeast if it's
handy, or a vitamin supplement that is cooking
resistant.
- 1 tablespoon salt. This is a high protein
concoction that will spoil easily without salt. Kosher
is good.
- 2 cups of your usual dog food. Small pellet
varieties can be added whole, larger nugget varieties
should be blenderized to insure uniform distribution.
1.) Puree liver in blender or food processor. More
fibrous, large lobes of liver should be cut up and pureed
a little at a time so as not to burn out the motor or clog
up the blade.
2.) Stir ingredients together in large bowl. This
makes a thick, sticky batter/dough - like brownies.
3.) Grease an 8 X 8 X 2 brownie pan with lard. The
mixture does not raise very much, so you need not allow
for spillage in choosing a pan.
4.) Bake in a slow oven (325 - 350 degrees F) for
about 45 min. to 1 hour. It's done when the top cracks and
the sides are pulled away from the pan.
5.) Turn out to cool on a rack or wooden
board.
6.) Cut into your preferred size with a long,
sharp knife.
As there are no preservatives store in freezer,
just to be safe.
Label clearly! Humans may think this looks like their
food.
The recipe is adaptable to anything the owner thinks/knows
is suitable. As long as the wet:dry ratio is maintained as
a sticky thick, brownie-type consistency, it will bake up
to a very firm chew that makes a nice, easy to feed
without a dish, apres-le-workout snack. In fact, the
flour/cereal part can be totally substituted by more
ground up dry dog food.
|