Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as a skillet of cornbread that some venison sneaked into, which it also is. Either way, it’s a simple and satisfying meal. Cherokee cooks, in olden times, would’ve used chokecherries or huckleberries and wild onions, which we’ve approximated with cranberries and scallions. As a one-skillet meal, this is suited for campfire cooking; wedges of poyha are perfect for eating with your hands while kicking back beside the fire.
How to Liven Up Your Venison Meatloaf
Try Poyha, an ancient, and delicious, take on a camp favorite