Green Corn And Venison - Native American Feast Food!
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- Опубліковано 26 лип 2020
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Venison and Corn - 265 Year Old Party Food!
We need more native stories/recipes. Your pemmican and succotash episodes were great and so is this.
I agree! I’d really love to hear more of the positive interactions between Native Americans and the colonial people.
Yes please! More indigenous videos!
This was a great episode!
Look up native cooking in the search bar. You’ll find many different videos of native chefs cooking food from their respective tribes
@Sandy Jones don't get stuck on semantics, obviously they mean indigenous Americans.
The greatest and perhaps most underrated aspect of the channel is most of the content relies on journal and diary entries of the real men and women who actually lived in the 18th century. Thanks Jon
Soo true. If not for their diligence searching thru (probably) hundreds of books, we would never learn so much from our past.
There ain't no party like a venison and corn party.
Opossum and Posole party?
Facts
Forget nachos and cheese, I want venison and corn!
...'cause a venison and corn party don't stop!
@@TheVioletMaze Why am I picturing the Bean Scene from "Blazing Saddles"?!
the extremely rare showing of the camera man
They are rarely caught in the wild
I was wondering what was going on with the camera at that point.
This was a true unexpected gem. Thank you for showing that Townsends!
@@patmccoy8758 If you've ever cut corn off the cob like that you'd know, the stuff gets pretty messy and spatters a lot.
Not to mention the sample of genuine 18th century talk! :-)
2:24
Would love to see more examples of Native American cooking!
That would be awesome!
Clintm65 look for it then! indigenous chefs exist and we are constantly making tons of dishes you've probably never heard of (:
Im from a small reservation in Utah. People mostly eat frybread, Kentucky Fried Chicken and malt liqour on the reservation
That's a good life. Better than any other Rez I've bn on..
ME!
Best cooking episode you’ve done in a while. The episodes with a story/history are far more endearing then just a recipe. Thank you kindly for your hard work and efforts
I absolutely agree, learning about the context and about what influenced a recipe is so unique!
Immediately shared with a friend whose ancestors are East Coast Indians, from the same area.(I don't know which tribe..) He will certainly enjoy the journal reading and recipe as well.
Thanks from Germany as well. I love if you enrich the video with some history.
Absolutely agree... perfect episode here and would love to see more about Native American cooking rituals.
Townsends is one of those channels I very rarely go to consciously, but every time I get a random recommendation of one of their vids I always find myself watching them to the end with interest and pleasure. That's some very high-quality content, albeit in a rather tight niche. Quality > quantity.
Calming, wonderful channel. and well said!
You can subscribe, hit the bell and then tap for all of the new videos to be alerted for you.
Tight niche??? Personally I don't think so. A lot what he covers in the cooking aspect I personally use, even before I found this channel years ago. Recipes passed down in my family, grand parents from the Silent Generation are eerie similar to what is shown here. These recipes from my grand parents I use today. This a great show to look at. To explore and to use information in this modern era.
@@Dimythios I agree. I'm thinking of the millions who grew up on Laura Ingalls Wilder, Willa Cather, Conrad Richter...
Who doesn't like nutmeg?
Thanks for a great video. As someone of Native heritage, I appreciate the story and the dish. I think it would be great to have some elders from various tribes come on the show and share dishes and stories. Post-Covid.
Love this idea. Hopefully that's some we can make happen.
Townsends
👍👍
yeahh im native too and i love learning about culinary arts. learning about my peoples (nearly) lost original food culture would be tight
Jon: Deer were plentiful in the 18th century...
Pennsylvanian with a Car: Deer are plentiful in the 21st century...
yes! when my husband was working up there he said there were 3-4 freshly dead ones on the road just about every morning on the way in to work.
Deer are actually more plentiful now than back then.
In the summer months by my parents' house in PA, the smell of a rotting deer carcass was a common aroma right by the entry of the highway. Nostalgic! Deer are a nuisance here for more reasons than that though, and have decimated the native understory plants almost throughout the entire state.
I live in NSW Australia and the only deer ive ever seen has been on roads. I've been deer hunting, never saw any.
On the way home however there were deer all over the bloody road.
Dodging bambi corpses on the way to Cooper's Lake is a memory I do not want.
Jon, I got chills when you read the adoption ceremony from the journal. Also chuckled at the brief "Aaron interlude" to clean the lens :-D
I feel the need to taste every dish this man makes, just to make sure it’s historically accurate.
Time traveler?
Yeah, I'm sure you know a lot more than him
@@SketchySkullKnight It was clearly a joke...
That would be some more of a job, taste tester.
With a wink of an eye and a little grin, Grandad insisted on tasting everything I helped Grandma make…just to make sure I was doing it right. Sometimes he had to taste things multiple times - especially cookies, sweet breads and pies!
Max Miller mentioned recently that he would like to collaborate with you. I think your knowledge and his enthusiasm world make for an excellent video.
I've been enjoying Tasting History (which is the name of his channel) for some time now. It would be a terrific collaboration. I know he really admires Townsends. There's also an Australian woman named Ann Reardon who has a channel called "How to Cook That." She is a professional cake maker (although she ventures into other realms) and recently did a series on 200 year old desserts. That might be a collaboration worth investigating. It would have to be done split screen, but it would be fun.
@@nancypine9952 I adore Ann Reardon! The only reason I mentioned Max Miller here is because he got a question on his last video, a q+a, about when he would be collaborating with Townsend's. As they are two of my favorite channels I was hoping to push it it along a little.
I am totally here for collaboration with Max and Ann.
Max is a treasure. About a month ago UA-cam's algorithm decided that folks who like this channel would like his, and gave him a huge bump in views and subs.
I heard that Native Americans would first strip the corn off the cob like you did here, but to get all the food value and flavor out of it, they would scrape the remaining cob and get all that wonderful soft remaining material. In a modern kitchen, just scrape the back of a knife on the cob after you cut off the corn kernels. It is such a simple task but wow you get so much more out of the corn this way.
I've been told that you can make stock out of corn cobs. Soups made with corn cobs are delicious!
You should consider bringing on First Nations educators onto the show like many past guests (uhhh once covid n stuff is... over)
Great idea
Yes please
Surprisingly indiana doesn't have many natives anymore.
Hear hear!
Yes! I think he would like this idea too!
7:05
" I am truly a-maize-d."
Get out.
😂
"Get a feel for the context."
A huge part of making history fun to learn about.
I grew up in Appalachia ( still live there today ) and was I was young we were pretty poor, we lived back in a really rural area . In fact we did not have a indoor toilet and still used a outhouse. My older brothers would keep us in deer meat, squirrel and rabbit.
You kind of had a Where The Red Fern Grows childhood
@@suspicioustumbleweed4760 More like Loretta Lynn in coal miners daughter.
In our home venison is a day to day meal. There's nothing quite like being part of the entire process from hunting the deer, to processing it ourselves, to cooking it.
Lucky you.
Lucky you....can I come stay with you for a month or two...😃🤗
@CrixusMaximus it really depends on what season it is around here. My current favorite is my Remington 870 Express Magnum. I do not use any antique weapons currently, but I would love to someday.
I do feel incredibly blessed to be able to lead the life that I do.
Yeah but chicken nuggets are pretty dope too
2:24 - IMMERSION RUINED! *AAAAAAAAAAA-*
That's funny, hey you guys should make an blooper/outtake compilation!
I found that hilarious. Everything was so autentic and convincing, then suddenly you see a man with a cap and modern glasses.
That speech was absolutely beautiful
Venison is a very underrated meat
In Europe it's considered a delicacy and sort of a type of meat associated with aristocracy (probably due to the fact that for hundreds of years only the nobility were allowed to hunt deer).
@@artinaam Except north of the Baltic Sea.
@@Dimetropteryx there were no hunting limitations for commoners in Scandinavia? That's really interesting, need to read more about that :)
not by me.
Is there anything better'n back strap medallions sauteed in butter with onions?
I think not
I wish I could buy it at stores. Only way to get it for me is to know someone who hunts.
I have Venison...I have corn, I may have to give this a try!
I have a pen. I have an apple ...
We always have venison and I love it paired with baked polenta.
That and a fire are all you need!
I really appreciate the level of research that went into finding this simple recipe. I'm sure there are thousands of documents from that far back that have glimpses of detail that would otherwise go overlooked by most researchers. Thanks for finding this gem, and the story that went with it.
What a beautiful speech!
What a beautiful people.
Gosh! That food looks, so good! 😋
I love your videos, they transport me to another time! Life was hard, but everyone appreciated what little they had.
Stay safe, my friend! 😊👍
Moira
From England.
I love how all his videos are well researched, well done and his attitude towards all of it is great.
God Bless you. I love your work. Keep giving us your best.
I love the blooper with the corn on the lens added in. I don't know if it was on purpose or not, but it was funny. I haven't seen that kind of thing on your channel before. I actually liked it cause it made me smile.
Thank you for informing and entertaining us for all these years!
Wow, this is amazing. I'd love more Native recipes/videos. I loved hearing about this guy's experience, too. Journals are some of my favorite historical things. It would be cool to have info like that for our tribe. I was raised white and Native American (though I mostly look white) and my mom has a ton of info on our ancestors in the 17 and 18 hundreds, including letters and written accounts. There were a bunch of times where a white man would join the tribe and marry in, but there isn't any info like this on what our tribal cultural traditions were when that happened.
Thanks for another Amazing history video!
In our rural farmland, the local deer are corn fed, so this is perfect! Delicious!
Your videos bring such simple, earnest joy to us in such a stressful and troubled time. Thank you for what you do.
Another great video sir. I love when you throw a good story in that relates to the dish your making hands down my favorites....Cheers!
Party like it's 1750 !!!
Yeah I would cook that down in to a corn chowder actually nice and creamy add some fungus / (mushrooms) to it and wild onion yummmm. 😋
Thanks for making our quarantine awesome! I'm new here but I'm loving this channel
another great video! it's a great conversation starter at dinner time when i talk about what i've learned from your videos. thank you and keep making great content.
Pro tip: for some reason onion powder goes excellent with venison, especially for those that find it gamey. The onion powder seems to help counteract that.
I use fresh cut onion,delicious
Yes onion in general is delicious with it
Even more pro tip: lay fresh cut onion and gamey meat in a bowl for half an hour. It tenderizes the meat with an enzyme.
Check out "Steak Chaliapin"
This channel has some really great camerawork shoutout to the camera guy
I really like the thumbnail for this video, so inviting while showing exactly what the video is about. Love your work.
Thank you again for your hard work and dedication. I appreciate your videos and love of history. Learning of my ancestor Patriots, and how they ate, and lived makes me feel so much closer.
I grew up thinking of venison as an everyday meal, I was raised on elk and deer.
My ancestor, John Ewing, was adopted by the Shawnee after he ran the gauntlet.
I had one as well run the gauntlet fighting the black hawk wars in 1812. His name was James Winn he got one blanket and a biscuit When he was released. His cousin was killed in the battle.
@D H haha
@D H I'm Rick James illegitimate child.
......grandpa?
Excellent little excerpt of history alongside what looks like a tasty dish. Another great video
I love these simple videos.. Jon is always so nice describing the foods, and some seem easier than others to be happy with. Glad he's still going. little bites of history make my day better!
Great video guys! As a lifelong deer hunter venison is my favorite!!
Does venison taste more like Cow or sheep meat?
@@rayedjualidan1504 it has a flavor all it's own
I have friends who are First Nations and Metis. I have had venison and moose meat before. It is so good. I also had a neighbor, who had a Cree mother, and a father who had Polish parents. He gave me venison meat, that he hunted. It was really good. Wild game is amazing. That recipe looks quite good. Cheers!
@CR It tastes very good.
Love your presentations! The venison and corn looks delicious. Thanks so much for sharing. ❤️
I loved the cut over to "what's that on the lens?" and how the music stopped dead only to pick back up again. Nice work! As always, thank you.
I could visualize the ceremony.
Very educational thank you for sharing this great Native American history!
Thanks for sharing with us Jon, great lessons from the past !!👍👍 . Fred.
Love the pause for the silk on the lens. Makes your piece very human and fun.
The Kahnawake Nation in Quebec, Canada may be the descendants of this tribe!
I believe it's literally the same tribe, that's simply how it's pronounced.
Jerkied red meat with raspberry Jam you gotta try this flavor combo
that sound rather good! I'd try it.
There's a very old recipe called Cumberland sauce that would blow your mind then. It's got that same flavor profile.
@@ringofasho7721 Reminds me of my beloved Lumburgers... hamburgers with fig preserves. Can't find a jar locally, Amazon gouges, and the last I ordered turned out to be apple butter with some fig mixed in...
Excellent video, as always. And I like the inclusion of the little blooper in the middle. That made me smile. A little humor is always good even when you take history very seriously.
Soak an ear of fresh corn in salt water (in the husk still) for two hours, then put it in the coals of a camp fire and right about the time the husk is almost charred through, pull it out! It’s so good you can’t even wait till it cools down lol.
Gotta get someone to remove that silver skin first!
Seth M why?
@@sparetime2475 It's tough and chewy. Unlike fat it doesn't melt away or add flavor, it just makes the meat tougher to eat and though I've never boiled venison myself, I would imagine it would be even worse after boiling.
Seth M thanks for explaining
@@sparetime2475 its a muscle layer.
@@northeastslingshot1664 No, silver skin is not muscle, it's a fibrous connective tissue that separates or encapsulates muscle layers. It's like tendons and ligaments in character, and not at all like muscle.
@2:24.
I shall say no more! :P
Oops! 😂
Right??? Gave me a big chuckle!! 😂
Just want to say that I love this channel and have enjoyed it the past five years I have watched it.
Thank you for all you do to help us learn about the past! I greatly appreciate it
You need to trim that silver skin off the venison or it is like eating a shoe.
Truly enjoy your work, especially in this time of extreme acts in our society. Keep on the sharing of history!!!
They hadn't invented silver skin back then
Wanted to say the same but was sure some venison lover had beat me to it.
Admittedly he's a historical renactor not a pro chef :P
@@beanshommer5022 Venison lover? It's like the basics 101 for any meat
Someone beat me to it, but worth saying again...remove that silver skin before cooking.
Since watching this video, I've made this recipe several times. It is seriously so good, its in our regular rotation now. Thanks Jon!
What a wonderful series this is; gives real insight into early years of your nation. Keep up the good work. 🇬🇧
Our family is struggling hard so we eat any wild game we can get. Deer and rabbit being the main.
Good on you for doing it right and being resourceful, both are delicious! Also forage for berries, mushrooms and greens whenever possible, you'll save plenty of money subsisting with your effort.
@@DJTheMetalheadMercenary Thank you, we have no other option lol. We have a family of 6. We're blessed to have established black berries and mulberries on this property too.
Your family is probably actually healthier that way too. Wild game is often better quality than what you find in the stores.
@@goatkidmom that's for sure and there's no growth hormones and such
@@fallenangelwi25 That's what's up, very good! I'm sure wild onions and edible mushrooms are abound if you have those kinds of flora about. Good on you!
That excerpt you read was heart breaking. I wish our history didn't have to of ended so violently for so many peoples...
Even trying to be peaceful inadvertantly killed more through disease. It is sad thinking of the whole US being more or less untouched.
It's been roughly estimated that almost 90% of all Native Deaths during the 17th and early 18th century were due to disease, not war. So, in reality, most of their deaths were not actually very violent, although not very pleasant either.
I love this channel and sharing the videos among my friends and family.
Love the channel! I had to laugh at the intro because I have venison steaks out for supper and venison in the fridge curing for the smoker... Great videos, and very fun to watch!
“So we don’t think of venison as a day to day meal.”
Speak for yourself buddy!
love the vids but take off the silver skin next time its hard to chew .
Another outstanding video. I absolutely adore this channel and the engaging content. Thank you so much for creating such a high quality channel.
What a wonderful interlude of calm in today’s uncertain times. Always a fascinating insight into the culinary past. Many thanks, suddenly I’m hungry! 🙂
✌🏻❤️🇬🇧
Might i suggest in future you use a fillet knife and remove that silver layer of skin like flesh from the lean meat like a fish skin as it is very tough and almost inedible as it is part if the tendon structure .
Looks good, but please remove the silver skin. That tendon facia is tough chewey can ruin an otherwise good bite of food.
The world is so stressful right now, but these videos give me a sense of comfort. But you make learning about about history so engaging and fun it makes me forget about all the bad stuff happening rn. Thank you Mr.Townsends :)
I loved this so much. That journal was so interesting! Makes me want to buy a copy of something like that. Thank you guys
ironically I harvest a lot of my venison while its eating corn
I'm vegetarian but I'm going to make this tomorrow with onion carrot and veggie sausages. I can't wait
I made this and it was delicious
Veggie sausages? That sounds gross.
@@Tiger89Lilly Glad to hear!!
Jon, I just wanted to express my gratitude for these videos. In the current troubled times, they are a spell of peacefulness and mindful discovery. Even if the times you speak about were often even more chaotic than our own, your curiosity, your honest and open mind make these episodes a place of refuge for everyone.
Thank you for your channel Jon. I have been watching you for a long time now, I do get a little depressed that some of your people don't show up in your videos anymore, but you still have a great channel that takes me away from these times that I hate now. Thank you Jon.
I was so surprised he didn't sneak in some nutmeg.
Why did you leave the silver skin on that venison?
literally searched for this comment before i posted it myself lol
That’s the fascia.
That’s the fascia.
@@cecilyerker fascia, silver skin, whatever you want to call it, needs to be removed.
@@GrandeMastaSexi I eat it when I eat kangaroo
Watching your videos makes me feel as if I've stepped into a time machine and am experiencing that part of history. Keep up the great content!
This is my favorite video so far. An amazing story that we are lucky has lasted for you to come across and us to hear
Sir, you need to trim that silver skin off the venison. Love the channel.
Ha! I was thinking the same thing.
I made the same observation and comment prior to reading this one. He has no idea what he's doing.
@CR before cooking game, you should read up on how to properly prepare it.
Reminder : american indians were many different peoples/tribes that spanned the spectrum differences amongst mankind and were not merely a collective group as society/politicians/schools so often label them now.
Your name speaks a lot and your words are true. I'm no native, but a brown eyed white guy who paid attention in my us history class. I'll also have to try this recipe as we hunt and have corn in our garden.
Came here to make a similar comment. Corn was a staple in *some* Native American diets. Venison was a common food for *some* Native American tribes.
Reminder: Water is wet, Dirt is dry (and if it's not it's called different words, like mud, etc). We know.
However, this is an 18th (and sometimes early 19th) history channel. It shows the perspective of the colonial /US settlers at the time. Enjoy it for that; the sometimes backwards, but simple and explorative themes presented. Townsends is here for that insight into that area of the past. It's not all encompassing, and they work with what is available from that time periods knowledge base. Townsends does a great job doing what they do, and I can only speak for myself, but I come here for the simplicity of the content.
If you'd like to share how you would cook this or something similar, at your own home and with your own tribes/peoples ingredients, by all means, please. People do it all the time and it's great! I'm curious to know myself. Just, don't state something obvious, that can be basically summed up as 'Trolling', and off the topic from the 265 year old receipt. Thank you.
My apologies. Now back to your regularly scheduled dose of nutmeg goodness.
Nothing wrong with pointing out to am educator that they are misrepresenting something. Teaching about the 18th century colonizers doesn't mean you have to teach from their perspective.
The criticism was given politely.
As a chef I love to learn about food and the history tied with it. The way you show this is very warming and I feel like I'm there with you. I have been cooking these for many episodes. I cant wait for the next recipes and stories!
as much as it might take the magic away from these historical videos, id love to see a separate video for bloopers. I think it's very humorous and love seeing a glimpse of behind the scenes!
Great cooking and story. I love when you read from journals.
That looked very good Jon.
What an awesome back yard too.
A lot of us definitely think of venison as a day to day meal lol. This recipe had my mouth watering. Always love your cooking videos with all the rich history. Thanks for sharing this!
The storytelling with the cooking is an excellent combination. Well made video.
Fascinating! These videos really have tweaked my interest in early American history. Thank you.
Those were much simpler times. I thoroughly enjoy your videos.
Your channel is amazing on so many levels.
This episode brought tears to my eyes and honor in my heart. Thank you!
Awesome video John as always we will be trying this one for sure we love deer in our house as well as corn on the cob so dought that it will not go over im sure it will become a favorite
Can't wait for deer season this year. Squirrel season opens up in 3 weeks need to get out and do some scouting
Having gotten a deer this fall, and liking simple meals myself, I will have to give this one a try, will be great on a nice cold, winter day.
I am absolutely thrilled that you've done an episode on northern native American food! I've been searching for information about this kind of food for a while, and it's extremely hard to come by. Most of the examples I can find include stuff like butter, which native Americans would not have had until *after* Europeans arrived, which makes me doubt the dish was traditional.
Very excited to see a dish which was certainly eaten for thousands of years! I only wish there was a way to know if there were any herbs or other seasonings used in the dish.