Curing Venison

I have rarely had a cold or the head and stomach aches as a child. It was an act of self defense, because my father had a home remedy for any disease. One of the most unpleasant and therefore effective, its front was in two-three punch for cough, congestion or sneezing.

His first line of attack has been the root Seneca chewed. I could be the poster-boy for Buckleys cough syrup. It tasted terrible, but it worked! For a deep cough, Dr. Papa prescribed a poultice of mustard, mixed with dried plantain leaves applied to the chest. Mustard was the real thing, not mustard Wimpy domestic, with the fineness of grind seeds and boiled to a paste. It stung and left a lasting Welt red where the poultice was applied. But it also seemed to work its magic in a day or two. His third attack against the cold pane - more preventive than curative - was spruce bud tea.

The term "spruce bud" sounds almost delicate and warm. But how many of us have seen spruce flowers, then, indeed, spruce "bud" is clearly a misnomer. The spruce bud tips are those of the spruce branches that emerge in spring, slightly bluish in color compared to the average green older needles. In theory, these buttons are at their most tender. It's a good thing, because in a few weeks after the last of the snow, the needles are difficult for adults strong enough to mend a deep cut!

Spruce needles are exceptionally rich in vitamin C. The natives of North America were aware of this, and often included spruce and other conifer needles to boil the tea. The spruce has been a valuable source of food in winter, even in the mid-high latitudes of the Canadian Prairies and northern Ontario. It is a testimony of endurance and courage of our founders North America!

But Dad was able to spruce tips palatable in many respects. (He just chose not to do so when providing us with a cold "remedy." His belief was that if the cure was worse than the disease, his body would surely learn to reject a cold so you do not have to accept a cure. It was his own aversion therapy.)

Tips spruce can be transformed into an acceptable, if not a delicious tea, with nothing more than some sweeteners. The bitter taste of citrus is the flavor of green tea with an aftertaste of grapefruit light.

As a spice game, there is nothing like spruce needles. Use them as you would rosemary (another evergreen) on the game, goose and moose meat, rubbing a generous amount of needles in the meat surface and crushed blueberries or serviceberry and dried morels. You will not find better in a restaurant.

Even more inviting is pickled spruce tips. Mix 2 cups of needles with a cup of granulated sugar, and either bake on a cookie sheet at 225-250 degrees for 45 minutes or bake in a pot over a bain-marie. Take with you out in winter energy and nutrition.

Although early spring is the best time to harvest and consume the spruce tips, needles of conifers can provide emergency food for four seasons, and a sub-layer hot for your bag Round sleeping when camping outdoors, or as a fire starting.