Thanksgiving Twist, Old School Style.
Despite what we have drilled into our heads in elementary school, turkey was not the meat of choice at the first Thanksgiving. Records show the first gathering to celebrate the harvest between the Wampanoag tribe and the settlers at what would become Plymoth back in 1621, included many ingredients that aren't featured on the average dinner table today. Of note, the Wampanoag brought five deer for the feasting, along with wild turkeys, waterfowl, squash, and berries.
Today in Arkansas, modern gun season coincides with preparations for Thanksgiving in most of the state. Phyllis Speer from Arkansas Game and Fish has provided several venison recipes you may enjoy. If you haven't already pulled out that turkey to start thawing, you might consider that deer you or your relations might have "bagged" this year for your feast.
Check out the great recipe for Venison Steak in Scotch Sauce Phyllis has provided -- on the jump.
Venison Steak in Scotch Sauce
4 Tbsp. Butter 2 Tbsp. fresh lemon juice
1 ½ to 2 lbs. Venison steak 1 Cup fresh orange juice
cut into bite size pieces 2 Tbsp. Red Currant jelly
½ cup green onions 2 tsp. Dijon mustard
10 juniper berries, crushed 2 tsp. cornstarch mixed
1/3 cup Scotch whiskey in 3 Tbsp. water
In heavy skillet, melt 2 Tbsp. butter. When butter has melted and skillet is hot, sauté venison steaks about 2 minutes on each side. Just until brown on outside and pink in the middle. Remove meat from skillet and set aside. Melt remaining butter in skillet. Sauté green onions and juniper berries over medium heat till onions are soft. Add Scotch, bring to boil and ignite with match. Stir in orange juice, lemon juice, jelly and mustard. Return to slow boil. Add cornstarch/water mixture and stir until it starts to thicken. Return meat to skillet. Mix well and serve.
Comments
Kat, I believe textbooks that told us the first Thanksgiving was held by the Puritans in New England were misinformed.
The first Thanksgiving took place in Virginia in 1619, with an official ordinance to keep the feast going thereafter. See www.virginia.org/fall/fallsubpage.asp?featureid=50.
KAT: Wow, MuddlingThrough, that's a pretty impressive claim. And it looks like they have their ducks in a row, too.
I find it interesting that among the items displayed on the table about halfway down the page, is a pineapple. Certainly not an indigenous item for Virginia, but something that would have been available, thanks to the trade routes that were developing at the time. Of course, since the Thanksgiving of 1619 mentioned here consisted of men grateful for a safe landing instead of a gathering between Europeans and Native Americans... the feast they may have had would most likely have been created from items they were familiar with.
Good find, though. Please pardon my food history geekdom -- it's a hobby.
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November 23, 2008 10:21 AM