Dried Venison Pounded
The dried venison for the “excellent pottage” needed to be pounded. I used a rock mortar and pestle for the pounding and the results are pictured in the bear bowl.
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Posted by: hearttohearthcookery | October 12, 2012
A Bowl of Pounded Vension
Posted in culinary history, food, food history, John Heckewelder, Lenape, Native American, receipts, recipes, Venison | Tags: culinary history, food, food history, foodways, Lenape, Native American
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