3 pounds bison sirloin steak

8 ounces beef suet

½ cup dried cherries

½ cup toasted sunflower seeds

Collard leaves, to serve

Honey, to serve

Kosher salt, to taste

Line the oven racks with extra wide aluminum foil and preheat the oven on the lowest setting.

Thinly slice the bison steaks against the grain into thin strips. Lay the strips in a single layer on the foil lined oven rack and season with kosher salt, to taste.

Place the racks in the oven and stick a wooden spoon in the oven door to crack slightly and allow moisture to escape. Dehydrate the bison until it is the consistency of beef jerky, and no moisture remains, about 6 to 8 hours.

Place the beef suet in a pot over medium heat. Stirring occasionally, melt until completely liquid and golden. If any bits remain, pour through a fine mesh sieve and discard. Keep warm until ready to use.

Place the dehydrated bison in a food processor and pulverize until the largest pieces are about ¼” inch. Transfer the bison to a bowl. Add the cherries to the food processor and pulse to coarsely chop. Add the sunflower seeds and pulse a few more times. Add the cherries and sunflower seeds to the bowl of bison. Season with salt, to taste, and stir to combine.

Add about one quarter cup melted beef suet to the bison mixture and stir to combine. This should be enough suet to hold the mixture together when firmly pressed. If not, add more suet a tablespoon at a time, until the mixture holds together.

Lay a collard green leaf on a clean work surface and transfer about ½ cup pemmican mixture into the center. Firmly press into a bar, wrap with the collard leaf, and tie with kitchen twine.

To serve, unwrap the collard green and drizzle the pemmican with honey. Serve at room temperature.