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How the Other Half Eats...

True to my non-conforming roots, I wanted to do something a little bit different for Thanksgiving this year. After some thought, I decided to do a Native American feast. So I researched some traditional recipes from different tribes, created a menu, and had a blast cooking. Here's what I made:

Wild Sage Bread, Pueblo (New Mexico)
Corn Soup with Venison, Oneida (New York)
Baked Pumpkin, Ojibwa (Ottawa, Canada)
Cornbread-Stuffed Pheasant and Duck with Blackberry Sauce, Cherokee (Texas)
Marinated Quail, Comanche (Texas)
Wild Rice, Passamaquoddy (Maine)
Wilted Dandelion Greens, Cree (Quebec, Canada)
Berry-Cornmeal Cobbler, Abenaki (Maine)
Fresh Herbal Tea, Modoc (California)

I'm happy to report that the Native American feast was outrageously well-received with smiles of appreciation and groans of gluttony. Photos and recipes to follow. But first I need to set a few carcasses to simmer for a pheasant-duck stock.

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