Meagan Baldy
Baldy, Hoopa, holds up the leg of deer harvested by her son.

VIDEO: Hoopa Home-Chef Meagen Baldy Dices and Fries Deer Meat and Veggies


Meagen Baldy is trying to start a food revolution in Indian country. Like many of her allies, she sees the way forward as going backward.

From her home kitchen, Baldy, director of the Hoopa Community Garden, is hoping to reignite a desire among Native peoples to cook like our ancestors. The only difference between Baldy and her predecessors is her medium for sharing her cooking methods.

Baldy has turned to social media, primarily YouTube, to teach her Native brothers and sisters how to cook traditional Indian cuisine—healthy food hunted and gathered whenever possible.

RELATED: Hoopa Howcast: An Antioxidant-Packed Stir Fry of Trumpet, Kale and Salmon

Check out Baldy's most recent video, in which she teaches viewers how to butcher a deer leg. The one she uses was harvested by her son. A fan of Asian cuisine, Baldy makes a Chinese-inspired venison stir fry. K’iłixun-mitsing’ me’wiłna’ is Hoopa for deer meat cooked.

Watch and learn:


1 pound deer meat thinly sliced.
2 florets broccoli chopped.
2 cups kale
2 cups spinach
1 Tbsp. coconut oil.
2/3 cup soy sauce
1/2 cup chicken broth
3 1/2 Tbsp. sugar
1 Tbsp. sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 Tbsp. cornstarch


Brown meat in coconut oil, then stir fry vegetables in browned meat. Mix sauce and add to stir fried meat, and veggies. Serve over brown rice or quinoa.

Check out Baldy's YouTube channel here.

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Michael Madrid's picture
Michael Madrid
Submitted by Michael Madrid on
I'm also a big fan of Asian food (I acquired the taste in the military) and will absolutely try this recipe. I also make a mean green chile stew with deer meat in a crock pot. Great to ward off winter chills.