Poyha is a traditional Native American dish, commonly attributed as Cherokee in origin, though the recipe has been made by tribes spanning from the Great Plains to the East Coast. The recipe calls for ground venison, but ground turkey will make a great substitute while keeping with traditional foods. Poyha is packed with protein, complex carbs and flavor. Some recipes will mix in additional dried fruits such as sour cherries or blueberries, boosting this dish with antioxidants. Give this seasonal comfort recipe a try, and use local ingredients if possible. This recipe would be paired nicely with a luscious salad or sauteed greens and mushrooms.
Ingredients:
1 lb. ground venison (or substitute ground turkey)
3 tablespoons olive oil – optional use of bacon drippings from 2-3 slices
1 medium onion, chopped
3 cloves of garlic, minced
2 cups frozen corn, thawed and dried (or 3 ears fresh corn)
1 cup fresh cranberries
2 eggs
1/2 cup cornmeal
Salt and pepper to taste
Optional: ¼- 1/3 cup dried fruit, or fresh scallion slices
Preheat oven to 350 degrees F.
In a cast iron skillet, heat 2 T of olive oil over medium high heat. Add the ground meat, stir and crumble in skillet until its just cooked. Add the onion and garlic, and continue to cook until onion begin to soften and become transparent.
Add meat to a large mixing bowl. Add a third of the corn to the bowl. If using dried fruit, add it as well. In a food processor, mince the remaining corn and the cranberries. Add to the mixing bowl.
To the mixing bowl, add the eggs, cornmeal and salt and pepper. Mix all ingredients until evenly incorporated.
Clean out and re-grease cast iron dish with the remaining olive oil and add the mix, pressing it down into the skillet with the back of your spatula until it is evenly spread and flat. Cover with foil and bake for 60 minutes. Let it rest for 5-10 min before cutting into 8 slices and serving.
Note: If you don’t have cast iron, you can make this recipe with a regular skillet and transfer into a baking dish.
Nutrition Facts:
Serving size: 1 slice
Calories: 227; Total fat: 9g; Sodium: 201mg; Total Carb: 17g; Fiber: 2g; Sugar: 4g; Protein: 21g
Recipe adapted from Recipes – Algonquins of Greater Golden Lake First Nation and Venison Pohya – Foodie Learns to Cook
