Preparation

Serves- 4-6

Wojape
1. In a small saucepan, add frozen mixed berries, maple syrup and water.
2. Bring mixture to a gentle boil. Reduce heat and let simmer, stirring occasionally. Cook for 20-30 minutes or until the berries have broken down and there’s a nice shiny glaze to the sauce.
3. Add a pinch of salt. Season to taste. There should be a nice balance between sweet and savory.
4. Remove from heat and set aside. Can be made ahead of time.

Poyha
1. Preheat the oven to 350°F degrees.
2. In a food processor add the first 10 ingredients. Pulse until the mixture is “minced” and fluffy.
3. In a large bowl, add the ground bison, blue cornmeal, green onions, and your fresh berry mixture. Mix everything together until fully combined.
4. Firmly press mixture into a 9×5 loaf pan and bake for 45-55 minutes or until the internal temp reaches 150 degrees.
5. At the 25 minute mark, remove the Poyha from the oven and cover with the Wojape to create a glaze.
6. Once 150 degree internal temp is reached, remove glazed Poyha from the oven and let cool 30 minutes before moving to fridge. Allow to rest overnight in the fridge to set, or at least 5 hours before cutting.
7. Reheat until internal temperature reaches 165. Great served with wild rice!