by Kat Robinson
Despite what we have drilled into our heads in elementary school, turkey was not the meat of choice at the first Thanksgiving. Records show the first gathering to celebrate the harvest between the Wampanoag tribe and the settlers at what would become Plymoth back in 1621, included many ingredients that aren't featured on the average dinner table today. Of note, the Wampanoag brought five deer for the feasting, along with wild turkeys, waterfowl, squash, and berries.
Today in Arkansas, modern gun season coincides with preparations for Thanksgiving in most of the state. Phyllis Speer from Arkansas Game and Fish has provided several venison recipes you may enjoy. If you haven't already pulled out that turkey to start thawing, you might consider that deer you or your relations might have "bagged" this year for your feast.
Check out the great recipe for Venison Steak in Scotch Sauce Phyllis has provided -- on the jump.
Venison Steak in Scotch Sauce
4 Tbsp. Butter 2 Tbsp. fresh lemon juice
1 ½ to 2 lbs. Venison steak 1 Cup fresh orange juice
cut into bite size pieces 2 Tbsp. Red Currant jelly
½ cup green onions 2 tsp. Dijon mustard
10 juniper berries, crushed 2 tsp. cornstarch mixed
1/3 cup Scotch whiskey in 3 Tbsp. water
In heavy skillet, melt 2 Tbsp. butter. When butter has melted and skillet is hot, sauté venison steaks about 2 minutes on each side. Just until brown on outside and pink in the middle. Remove meat from skillet and set aside. Melt remaining butter in skillet. Sauté green onions and juniper berries over medium heat till onions are soft. Add Scotch, bring to boil and ignite with match. Stir in orange juice, lemon juice, jelly and mustard. Return to slow boil. Add cornstarch/water mixture and stir until it starts to thicken. Return meat to skillet. Mix well and serve.