How many types of plants do you eat in a day? I tried to count the daily variety of plants in my diet, and the number is on average around 15 a day. I included a couple of pieces of fruit, a salad with 6 vegetables, and a diner that includes 5 more, for example a side dish, onions, garlic etc. I guess if I included spices it would be higher. I didn’t count things like flour or sugar, as those things aren’t really like wheat or cane anymore. So lets call it 20 on a good day.
Recently I’ve been reading about things like polyphenols, curcuminoids, flavonoids and things like food combining for bioavailability. Spell check doesn’t even contain these words yet, because they are new terminology for new things no one even knew about 3 years ago, and they go way beyond your daily vitamins. You won’t find them on your USDA food plate. Suffice it to say, there is a whole lot going on behind the scenes when it comes to our relationship with food and health. My take away so far is….we don’t know the half of it.
What I do know is that in almost every instance, a variety of things is healthier than a whole bunch of only one thing, in the garden, in the kitchen, in life. I know that things grown in a natural manner are healthier than things grown artificially. I know that, when we eat something, our bodies take on the benefits of that thing, in the form of nutrients and energy and satisfaction, and, I’m certain, in ways we have yet to discover. So wouldn’t it stand to reason that eating a wide variety of foods, the widest possible variety, would give you the broadest spectrum for health and wellness?
A wild ruminant can consume over 200 species of plant life in a day. 200! And they eat tons of things that you couldn’t even chew, let alone digest, like lichen and tree bark. Imagine what unknown flavonoids could be lurking in those funny red berries you saw in the woods last fall (that you should never eat without properly identifying!) Maybe the deer will eat them.
I think we really have no idea what’s going on at all when it comes to our food relationships.
That said, I’m going to stagger my odds and try to capitalize on those 200 plants. I’m going to eat the deer that eats them.
Below you will find many other healthful reasons to eat venison. If you are wondering where to get some, ask any hunter. We love to share! Don’t know a hunter? Go to a gun store and ask. Believe it or not, hunters are really friendly people.
On the table is Corned Venison, in honor of St. Patrick’s day next weekend. I poached this recipe directly from honest-food.net, my favorite wild game chef. Thank you Hank Shaw!
Prep Time 20 mins, Cook Time 3 hrs, Total Time 3 hrs 20 mins
1/2 gallon water
1/2 cup kosher salt
1/3 cup sugar
1/2 ounce Instacure No. 1 (sodium nitrite) Don’t leave this out! You can order if from Amazon
1 tablespoon cracked black pepper
1 tablespoon toasted coriander seeds
6 bay leaves, crushed
1 tablespoon mustard seeds
1 tablespoon dried thyme
1 teaspoon caraway seeds
1 cinnamon stick
5 chopped garlic cloves
A 3 to 5 pound venison roast
- Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
- Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast’s size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get — but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
- After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don’t want too large a pot or the fresh water will leach out too much flavor from the meat — it’s an osmosis thing. partially cover the pot and simmer gently — don’t boil — for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
- Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.
One final tip: When you are done with the corned venison, leave it in the cooking broth. Store that in the fridge. Why? The broth keeps the venison moist. Without fat, if you leave it out of the brine it can get very dry and even crumbly.