Kilawen-Style Lāna‘i Venison

By
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.
Kilawen-Style Lāna‘i Venison
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.