Kilawen-Style Lāna‘i Venison

Chef Sam Choy

Yield

4 to 6 servings

Time

30 minutes

Thinly sliced rare-grilled marinated venison loin is dressed with fresh lime juice, green and white onion, and sweet vine-ripened tomato in this refreshing and hearty Filipino-style salad.

Ingredients

1-pound Lāna‘i venison backstrap
3 tablespoons Aloha Shoyu Tamari
1 tablespoon minced garlic
1 tablespoon Lāna‘i salt
1/2 teaspoon black pepper
3 tablespoons minced ginger
1/2 cup lime juice
1/2 cup thinly sliced green onion bottoms
1 white onion, sliced
2 vine-ripened tomatoes, cut into wedges
Lāna‘i Mix greens for garnish

Preparation

Step 1

Create a marinade by combining the tamari, garlic, salt and pepper.

Step 2

Place the venison filets in a dish and marinate for 10 to 15 minutes.

Step 3

Grill venison filets for 3 to 4 minutes per side or until rare. Rest for 5 minutes then slice into thin pieces.

Step 4

Place sliced venison in a large mixing bowl and add ginger, lime juice, green onions, white onions, and tomatoes. Mix well.

Step 5

Serve on Lāna‘i Mix greens.