I was given this recipe on Michaelmas, or the Autumnal Equinox, by the High Priest of Lady L. R.'s coven in Newburyport, Massachusetts. I neglected to write down his name, my apologies, for this has become a staple in our home and at Living History events. Thank You ! It is a dish traditional on the Harvest Festival, one of the six celebrated by the Mohawk tribe - Maple, Planting, Strawberry, Green Corn, Harvest and New Year's.
Mohawk Corn Stew
- 2 lbs of ground venison (beef will do)
- 3 medium or 2 large Vidalia onions
(white, yellow or red will do)
- 4 cloves of garlic, chopped or sliced thin
- 3 standard size cans of dark red kidney beans
(light red will do)
- 2 standard cans of whole kernal corn
- 2 large cans of stewed tomatoes,
squeezed through the fingers to break into pieces
- Bay leaves, Oregano, Basil, Cumin, Parsley and Salt to taste
- Optional: mushrooms, green peppers, chili peppers
Brown meat, onions and garlic, drain. Place in large stew pot and add vegetables and herbs. Simmer for 30-45 minutes.