Grandma Barbara passed this recipe down to me and like many local grandmothers, she typically cooked with beef because it was readily available and inexpensive. Many traditional recipes have evolved to use more common meats, while venison has lagged behind due to changing food sources and increased prices.
But one thing that hasn't changed is her favorite type of dried sweet corn. As I was working on recreating this dish, I called her and asked her what brand she used. “It’s Cope’s,” she said. “You have to buy the green label,” she added, quoting the brand’s slogan. I couldn't help but laugh. When you rehydrate these dried corn kernels, the flavor unfolds in all its majesty. I kept this dish true to its origins with only three ingredients and no spices to represent the beauty behind the simplicity of Indian cuisine.
Note: Dried sweet corn is crucial to the flavor of this recipe, but you can use fresh corn in a pinch. Simply cut the kernels off the cob and add them to the pot of water along with the diced bison. For added flavor, I recommend adding the cobs to the pot while cooking. Remember to remove them before serving.
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