Rabbit and Carrots Two Ways with Sweet Garlic Aioli, Saskatoon Gastrique, and Herb Sponge

Chefs Michael and Marshal Crowchild are on a mission to share the voice of their people through the food they create. Working at Calgary’s Grey Eagle Resort and Casino on the Tsuu Tina Nation allows them freedom to create endless combinations of local ingredients. “Everything is told through food, stories, history, and culture,” explains Chef Marshal.  

Southern Alberta has a vast range of ingredients that can be used, like fish, poultry, beef, and wild game. “Using wild game is something we both want to see more of,” adds Chef Michael. “Using recipes from elders and turning them into works of art gives our people a voice, and sharing the stories passed down allows others to experience our culture through food.” 

The inspiration behind their recipe for Rabbit and Carrots Two Ways was to pay homage to their roots while showcasing the ingredients. “We put this together with the thought of keeping true to our Indigenous roots by using snow hare, a protein not commonly used, and pairing it with garden carrots. Cooking it two ways allows for different flavours and textures,” says Chef Michael. 

Chef Marshal adds: “Take your time removing the loin of the rabbit. Use small, focused cuts. Don’t feel you have to rush – cooking is therapeutic.”