What the Pilgrims Really Ate
If you think squash casserole and pecan tassies came over on the Mayflower, think again. Take a peek at the foods from the first Thanksgiving feast.
Becky Luigart-Stayner
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Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Your table may not be complete without a hearty bird for carving, but the truth is, if you wanted to eat it, you had to go out and shoot it. Most likely, the remarkable thing about this celebratory meal was that it was guaranteed to have meat. After all, it was always deer season back then.
Recipe: Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce
Next: Duck with Dried Cherries and Rosemary >
Click photos below to view pages in this gallery
 Rosemary Salt-Crusted Venison with Cherry-Cabernet Sauce |
 Duck with Dried Cherries and Rosemary |
 Local Clams with Herb Butter |
 Boiled Lobster |
 Pumpkin-Sage Polenta |
 Farmer John's Pumpkin Soup |
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 Butter Lettuce Salad with Walnuts and Grapes |
 Oven-Roasted Parsnips and Carrots |
 Sugar-Roasted Plums with Balsamic and Rosemary Syrup |
 More Thanksgiving Dinners |
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