What Did the Pilgrims Really Eat on Thanksgiving?

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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.

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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.

Ingredients:
8 large shallots, peeled and quartered (about 1/2 pound)
4 teaspoons olive oil, divided
2 venison tenderloins, trimmed (about 9 ounces each)
1 teaspoon Rosemary Salt, divided
1/2 teaspoon coarsely ground black pepper
1 cup cabernet sauvignon or other dry red wine
3/4 cup dried cherries
1 1/2 cups less-sodium beef broth
1 tablespoon water
1 tablespoon cornstarch
1 1/2 tablespoons chilled butter, cut into small pieces
1 tablespoon fresh lemon juice Rosemary sprigs (optional)

Preparation:
Preheat oven to 400°.

Combine shallots and 2 teaspoons oil; toss well. Arrange shallots in a single layer in a shallow roasting pan.

Rub venison evenly with 1/2 teaspoon Rosemary Salt and pepper. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add venison; cook 6 minutes, browning on all sides. Remove venison from pan; arrange on top of shallots in roasting pan. Bake at 400° for 17 minutes or until a thermometer registers 145° (medium-rare). Remove venison and shallots from pan. Keep venison warm. Chop shallots.

Heat skillet over medium-high heat. Add shallots, wine, and cherries; cook until liquid is reduced to 1/2 cup (about 3 minutes), scraping pan to loosen browned bits. Add broth and remaining 1/2 teaspoon Rosemary Salt; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 5 minutes). Combine 1 tablespoon water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter and juice. Cut venison across grain into thin slices; serve venison with sauce. Garnish with rosemary sprigs, if desired.

Duck with Dried Cherries and Rosemary


If you weren't an adept deer hunter, you might break out your duck call instead. Another popular option: Goose. Take a gander at our Roast Goose with Currant Sauce and be thankful that you won't be in charge of the plucking.

Get Recipe: Duck with Dried Cherries and Rosemary







Local Clams with Herb Butter


If you were short on gunpowder or lucky enough to be near the sea, a fish dish would be just the ticket for a big dinner. Clams were likely an excellent, and succulent, choice for the memorable meal.

Get Recipe: Local Clams with Herb Butter









Pumpkin-Sage Polenta


While we think of corn as a Fall veggie and often use it to stuff our cornucopia tablescape, in reality it's out of season and wouldn't have graced the Pilgrims' table. Instead, they'd use cornmeal to thicken this delicious pumpkin dish and a dash of sage to add flavor. That's right, friends, pumpkin belongs in more than just pie.

Get Recipe: Pumpkin-Sage Polenta

Keep Reading: What Did the Pilgrims Really Eat on Thanksgiving?

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