When I was living with my father, the majority of the meat in our fridge was wild game, hunted by my father, brother, or brother-in-law. As an avid hunter, my father subscribes to multiple hunting magazines, including one called Field & Stream. Sometimes they publish recipes. Recently we found a traditional Native American recipe called “poyha,” a venison and corn dish.
You’ll need a cast iron pan and a food processor or blender for this recipe, so it should be considered an intermediate or advanced recipe.
- 1 lb. venison
- 3 Tbsp olive oil
- 4 scallions, chopped with white parts separated from the green
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 3 ears corn or 2 cups frozen corn (you should only need to buy one bag)
- 1 cup cranberries
- 2 eggs
- kosher salt and pepper, to taste
- 1/2 cup cornmeal
1) Preheat oven to 350 F. Heat 2 Tbsp olive oil in a cast iron skillet over med-high heat. Add venison and cook. Stir to break up until the pink is mostly gone.
2) Add the white parts from the scallions, red onion, and garlic. Cook until fragrant and the onions are softened. Transfer the mix to a large bowl.
3) Add 1/3 of corn to bowl with venison.
4) Combine the remaining corn with the cranberries. Pulse in a food processor until roughly chopped but not pulverized. Transfer this to the bowl of venison, including any juice.
5) Add the eggs, green scallion, salt, and pepper. Stir. Add cornmeal and blend.
6) Wipe out the skillet. Add 1 Tbsp oil to coat the sides and the bottom. Scoop the venison mix into the skillet. Flatten with a spatula. Cover tightly with foil.
7) Bake for 60 minutes. Remove from the oven and let rest for 10 minutes or more.
Final Thoughts: This was an absolutely amazing recipe! My father and I were stunned by the savory flavor with just a slight tangy sweetness from the cranberries. We both ate seconds; leftovers were gone by the next day. Well done Field & Stream. I may look for more recipes from them to try.
Give it a try and let me know how it goes!