• ½ cup cubed deer meat (or small chunk of salt pork cut into small cubes)
• 1 or more large sturgeon filets (or any white fleshy fish like turbot)
• ¼ cup minced onion
• 1/3 cup cooked white corn (canned hominy corn is available in most stores)
• 1/3 cup canned red kidney beans (do not drain the beans to retain some of the bean juice from the can)
• 1/3 cup cubed acorn squash
• 1 cob fresh corn
• 1.5 cups beef or chicken stock
• 1 handful in season mushrooms
• 1 cube vegetable bouillon
• Animal fat or oil for frying
• Salt & pepper to taste
Note: the fish and mushrooms are to be cooked separately. This is a Mohawk inspired dish and the original version of it goes back to ancient times. An offshoot of the 3 Sisters succotash is modern corn soup which is still a delicacy in Iroquois territories.
- Oil skillet and brown the onions and deer meat (or salt pork) over medium high heat, stirring for even cooking.
- Add stock and bring to a low boil.
- Add corn, beans, and squash, ensuring that some of the bean juice makes it into the mix and cook at a low boil.
- Add bouillon and stir until dissolved then taste to adjust seasoning.
- Add pepper and extra salt if needed, keeping in mind the bouillon and salt pork will already be salty (if you used it).
- Set succotash on simmer then heat up and oil another skillet on different burner.
- Once oil is heated to medium high, add sturgeon filet and cubed or torn mushroom pieces. Set heat to medium.
- Cook fish until it looks crispy on the underside, stirring mushroom cubes for even cooking.
- Either flip the fish gently and fry for 1 minute or fish off in a heated even. This is really only necessary if the filet is thick. The key is to cook the filet evenly brown on the outside while keeping it all intact.
- Serve the fish/mushroom mix either next to the succotash or on top of each bowl of it.