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Aug 29, 2022

Ke Au Hou, Vol. 3

Maui Nui Venison
Ke Au Hou Maui Nui 'Ohana Newsletter
Clouds gathering on Helu, Mauna Kahālāwai, Maui. Photo by Zach Pezzillo
At the end of 2015, after our first full year of commercial harvesting of Axis deer on Maui, we celebrated a total of 2,710 deer harvested.
With a known population growth rate of upwards of 30% each year
With our harvesting capacity projected to continue to grow through 2022 and 2023,
Mission Dashboard
A sense of place
In January of 1868, a tiny Honolulu Hawaiian newspaper, Ke Alaula, ran an article entitled, “HE MAU DIA,”
The tiny herd had survived the long journey from the far-flung Upper Ganges of India, down the winding river, across a sea and then an ocean, the impulsive arrangement struck between a German Physician (turned Kingdom Privy Councilmember) and a Calcuttan gentleman, meant as a gift for the Hawaiian king, Kamehameha V.
In January, the King accompanied the deer to Molokaʻi aboard the royal yacht. By all accounts, the intention was to stock the island with Axis deer, to allow them “the freedom of the plains, and perhaps the mountain.
By 1898, sharpshooters were hired from California to begin culling the swelling Molokaʻi population (removing ~4,000 deer in the first year alone) and to also begin the long story of the complicated management of Axis deer in Hawaiʻi.
We all know that salt is an essential ingredient in cooking, but did you know that you can actually use salt to help keep your meat juicy and flavorful? This process is known as Dry Salt Brining
Dry Salt Brining in 4 Easy Steps
Dry Salt Brining in 4 Easy Steps
That’s it! Now your meat is ready to be cooked to perfection. Try a Dry Salt Brine on any of these cuts: Barnsley Chop, Shoulder Blade Chops, Tenderloin, Striploin, Loin Chop, Leg Medallions, and Rib Rack.
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