Plamen Petkov

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.