We wanted to experiment and try something with the foods we hunted and planted. The venison is from one of Thosh’s hunts. The corn is from last years harvest. After it’s picked it’s roasted on coals and is dried then broken up. In Odham it’s called “givsa” (roasted 60-day Pima corn). It is boiled for 1 hour then added into the ground venison mix and seasoning. After meatballs are formed they were cooked in the oven at 450 for 25 mins. The seeds on top are also from last years harvest of the O’odham ha:l - squash. They’re dried and toasted them. The wozapi is simply made from store-bought organic blueberries and cherries. They’re rom boiling down and mashed until brought to a sauce consistancy and added on top of the meatballs just before serving.