The Last of the Mohicans, starring Daniel Day-Lewis is one of my all time favorite movies. If I’m channel surfing and happen across it, I always stop. It has all the ingredients of a good movie. Action, adventure, romance. Not to mention handsome men. The strong, silent type.
It takes place in 1757 during the French and Indian War. The last living chief of the Mohican tribe, Chingachgook, travels west with his sons Uncas and Hawkeye, a white man he adopted. They rescue Major Heyward, along with Colonel Munro’s daughters, Cora and Alice, from an ambush and accompany them to Fort William Henry so they can join their father. While they travel, Cora forms a bond with Hawkeye.
When they arrive, the French hold the foot under siege. Without reinforcements, it falls. The French general promises them safe passage to Albany, but on the way they are attacked by Magua and his Huron army, because he wants revenge for the death of his family. Hawkeye and the Mohicans fight their way through, leading Cora, Alice, and Heyward from the battle, but Magua later captures the major and the women, and takes them prisoner.
The scenery in this movie is spectacular and the music is moving. I’ve read where Day-Lewis immersed himself in the part to the point where he carried a musket around for months. My favorite scenes in the movie have little or no dialogue. Subtle nuance speaks a thousand words. The scene where Hawkeye searches for Cora at the fort and his expression when he finds her and realizes she’s been looking for him, the scene at the waterfall, and the silent moments shared between Uncas and Alice at the end.
Nothing says frontier life like venison stew. I grew up eating deer meat, and since my husband was a deer hunter, I learned to cook it as well. Since it has very little fat, the trick is to find techniques to cook it so it won’t end up being tough as a boot! I found this recipe many years ago. It’s still a family favorite.
1 lb venison, cubed
1 lb kiolbassa sausage, cubed
1/2 bag Italian Green Beans
2 c new potatoes or peeled and cubed potatoes
1 onion, sliced
2 T chopped garlic
2 beef bouillon cubes
Salt and Pepper to taste
Parsley for garnish
Put sausage and venison in a skillet. Brown it with onions and garlic. Add green beans and potatoes. Add bouillon, salt, pepper and water to cover vegetable. Cook on top of stove or in oven at 350 degrees for about an hour. Garnish with parsley. Serves 4