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.

Soo true. If not for their diligence searching thru (probably) hundreds of books, we would never learn so much from our past.

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"?!

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

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.

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!

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

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?

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.

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 KZfaq's algorithm decided that folks who like this channel would like his, and gave him a huge bump in views and subs.

I've been told that you can make stock out of corn cobs. Soups made with corn cobs are delicious!

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!

Great idea

Yes please

Surprisingly indiana doesn't have many natives anymore.

Hear hear!

Yes! I think he would like this idea too!

You kind of had a Where The Red Fern Grows childhood

@@suspicioustumbleweed4760 More like Loretta Lynn in coal miners daughter.

Get out.

😂

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

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 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 found that hilarious. Everything was so autentic and convincing, then suddenly you see a man with a cap and modern glasses.

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"

Does venison taste more like Cow or sheep meat?

@@rayedjualidan1504 it has a flavor all it's own

@CR It tastes very good.

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?

I believe it's literally the same tribe, that's simply how it's pronounced.

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.

@@Geopoliticstoday2 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.

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

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...

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!

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.

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

I made this and it was delicious

Veggie sausages? That sounds gross.

@@Tiger89Lilly Glad to hear!!

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.

I mean, fry bread is an invention derived from circumstances unique to them (living off rations after being evicted from their land). So i don't see how that makes it illegitimate. All cuisines are constantly evolving, just cause it's not what they ate hundreds of years ago doesn't make it any less "authentic".

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.