Venison may have been the main course of the first Thanksgiving feast. (Jamie Carlson/)
Turkey, stuffing, mashed potatoes, cranberry sauce, pumpkin pie, and football. In America, that’s usually what’s on the menu on the fourth Thursday in November. But in the fall of 1621, the original Thanksgiving meal didn’t resemble this in the slightest. The Pilgrims at Plymouth Plantation had a lot to be thankful for. The Wampanoag helped them survive the previous winter and harvest plenty of food over the summer. The two groups decided to come together and celebrate this for a few days with a feast, during which they ate a mix of wild fish and game. Here is an excerpt from one of two firsthand accounts from a man named Edward Winslow:
“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others.”
That sounds a little more like deer camp than grandma’s house. Along with a pile of venison and week’s supply of fowl, it’s not out of the question to assume there were also dried fruits, berries, nuts, fish, and shellfish at the feast. Being that most of these things are available to hunters and anglers, we took a deep dive into some past recipes from our Cast-Iron Chef blog. In the spirit of that original Thanksgiving meal, here are eight ways to bring back some wild game to the table this season.
Nuts
A bowl of acorns with their caps removed. (Jamie Carlson/)
Hunting, fishing, and foraging were part of everyday life in the 17th century, and one abundant source of food was hard mast, such as beechnuts, hickory, chestnuts, and even acorns. The pilgrims would stuff birds with nuts instead of the bread-based stuffing of today because flour was in short supply. But you don’t need wheat to make bread. It’s possible to turn acorns into flour and then into bread through a process of grinding and soaking in water to leech out the tannins (bitter-tasting compounds). If you’d like to try making acorn flour, this step-by-step guide will help. It also includes a recipe for acorn-flour pancakes.








