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Forest;35095 wrote: A good source for old time/heirloom seed is the Baker Creek Seed CO. in Missouri. Plus, they have the prettiest catalog of any I’ve seen.
I will have to look and see if they have a site on line.
http://rareseeds.com/ or http://www.rareseeds.com/
Jere Gettle is the owner and started the company when he was 16 years old. He is dedicated to this.
Linda,
Along side of the roast you have your vegtables. Do you put water in the pan with the roast so the vegatables cook along with it?
Linda;32314 wrote: I have cooked venison as a pot roast without ever soaking. It’s wonderful. I’ve never tasted anything ‘gamey’ about it. It’s more forgiving than beef. If you let it dry out, just add water and it reconstitutes tender again, unlike beef which is ruined if you overcook, overdry.
My pot roast recipe is a bag or two of Onion soup mix, poured dry over the meat, which is then wrapped tight in aluminum foil and baked all day in a very slow oven, 225 to 250 degrees. Potatoes, carrots, whole mushrooms and onions can be cooked alongside, so long as the foil can be wrapped really tight. The meat will release all the moisture needed to make lots of au jus. I like to serve it with horseradish. While roasting, don’t ever unwrap the foil, you’ll never get it back on tight enough. I’ve tried this with those oven bags and it’s just not the same. Don’t know why, but extra heavy, extra wide foil does the trick.
The venison tastes almost the same as the beef, but has a denser texture, and is leaner. I’m sure buffalo would also be wonderful this way. It has a milder, less gamey flavor than beef.
I did not know I had so many questions on here. But I guess when you have a genetic family trait, it makes you eat different. And I do want to eat like my greats did.
We should should have a grand feast!! Espcially if it was made the way our wonderful family made it many years ago with no milk. 😉 :p
Three Crows;35152 wrote: So.. what time did you say dinner is? Should I bring my own fork?
‘gamey’? The only bad venison I ever had was when someone used the same knife to butcher with that they had removed the scent glands with. I won’t eat it. You also want to put the meat in the freezer as soon as possible. We tried it with body heat in it one year. I was the best meat we ever had! Most old wives are dead and gone so ignore their tales.
I recieved my rare seeds catalog book. Love it!!! It has a lot of the old seeds in that use to be used. I will order out of it next year since I already have all my seeds for the garden.
We have a dish called a chicken bog. It is where you take a huge cast iron pot and cook it outdoors full of chicken and smoke sausage with sage. Cook it all till the chicken falls off the bone, then add rice. My mom then cooks a pon of cornbread to go along with it.
As a boy, even though I was born up north, I was seven years old, and I thought my name was ‘honey child’.
One of my favorite things was Mom’s southern fried chicken.
For years I harrased my poor wife (a northerner) to try to duplicate it. We even located a genuine North Carolina native lady, and got her personal recipe. It wasn’t the same.
Years later, late at night in my Father’s kitchen, where many stories were told, and many secrets revealed, I expressed my dismay, at not being able to duplicate that southern fried chicken that Mom use to make.
Son, says he, dont you remember the rabbit cages out by the garage. Oh dear, Junior Rabbit was more than a friend, he was Sunday dinner! Still have a craving. Southern fried rabbit. Anybody tried it? Can you send me some? Please..
My mother’s food is the best but, I can’t help to think that it’s unhealty at times. I hope she ain’t reading this love u mom hehehe. Mom cooks a big pot of tomato soup usually a little before winter with string beans, corn and all types of vegatables mixed in with bits of chicken and it’s so so good. Other things includes cornbread, hominy grits, squash, salt pork, and chitterlings etc.. she haven’t cooked rabbit, squirrel, or deer meat in along time but, for the record… i dont think it looks like, or taste like chicken. I was like 7 years old and couldn’t be tricked lol. She always cooked her green beans, and greens with some kind of bacon, or pork meat for flavor. In fact she uses that meat in almost everything for it’s flavoring. She also cooks fried bread which i cant get enough of. It’s a different version i guess from the traditonal Indian fried bread but, the bread she make is from self rising flour, and water mixed into a batter then fried in oil. We always eat the bread with peach, strawberry, grape or some other kind of preserves it’s the best in the world. I would say to her sometimes that some of her food cooking techniques using the grease from the salt pork, or bacon to cook things like potatoes (homefries) or eggs etc.. is unhealthy but, she will not change a thing, it’s how she was rasied i guess. My mother’s father had 100 acres of land in North Carolina and she told me he did everything from smoking and drying his own meat and said that they never needed to go to the store for anything. Man i can still remember my Grandparents home with the well, out house, and that hog head in the back yard which scared the living daylights out me when i was younger lol. I missed those days God knows!
I dont understand fry bread being “traditional” to any Native American Nation,….Or anything with flour. Wheat was not a native plant. It was brought over when the explorers came and was forced by the US government as a “staple” on the Native americans after pushing them out of their hunting grounds and farms. Flour Lard and Sugar…”make something with it” it causes diabetes and obesity .
So when traditional food is mentioned… what was tradition before America was over run with white people?
how was hunted meat fixed?
were fish smoked or dried?
was pemican used?
The history I have been reading about the Suponi says that they did not farm and they hunted wild beasts. …Trying to get the truth. I do get that after white people came, diets changed. I would like to know the pre-white people diet.
I am allergic to all processed food. I can eat meat, greens and water and thats just about it. I am allergic to most pharmaceuticals, and any food color or preservative. My doctor suggests that some where in my native heritage, there are not enough generations between me and processed food.
There were no chickens, no pigs, no goats, no cows in America before explorers came..
The only domestic “farm animal” the Native Americans had was the Turkey. Deer, antelope, bison, turkey, beaver, bear, turtle, alligator , and other woodland animals were here.
There was no wheat, no barley, no rye, no apple trees, no grain except corn that the natives hybridized.
There were potatoes, squash and beans. Wild rice
Blueberries, black berries, cranberries were native to america.
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