Good suggestion about the pemmican. I tried making some a while ago with venison, blackberries and eulachon grease. Kind of a west-coast version I guess, it was heavy enough that you don't want to eat it while hiking - it sat like a rock (and it dries ya out pretty good too !) I did it a little differently, mashing everything together first before drying it but it tasted ok. Definitely different than what I'm used to !
I recently finished a book about David Thompson's travels from about 1780-1810 and he described how some of it was great and some of it was so inedible that it encouraged them to spend travel time hunting fresh meat. On the prairies, a common recipe was with chokecherries and bison and apparently there was a particular tribe who always went really heavy on the chokecherries and the fur traders knew not to get provisions from them unless there was no other option !