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PREP: 60 Minutes COOK: 25 Minutes

Serves 5-6

Difficulty: Intermediate

Pūlehu is a Hawaiian word meaning to broil over hot coals and this recipe by Jordan Cabatic utilizes all the wonders of hot embers to unleash a flavor-packed butterflied venison leg rubbed in a blend of seasonings with a smoky-char finish. Serve it alongside a calamansi finadene sauce to add just the right amount of citrusy heat.



  • Butterflied venison leg
  • 2 Tbsps Hawaiian sea salt
  • 1 Tbsp fresh ground black pepper
  • 2 Tbsps brown sugar
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp paprika
  • 1 Tbsp dried parsley
  • ½ Tbsp ground ginger
  • olive oil
  • Note* A meat thermometer will be needed to ensure the desired doneness
Step 1:

Start by preparing the butterflied leg by trimming away any silver skin or connective tissues. Rinse in cold water and pat dry. Divide leg into 2-3 pieces -for even cooking. Butterfly further into the thicker parts or cut about  ½ inch deep slits across.

Step 2:

Combine seasonings and rub all over leg pieces. Allow the meat to marinate in the dry rub for a minimum of 6 hours or preferably overnight.

Step 3:

In a medium-sized bowl with a lid, combine ingredients for finadene sauce. Keep refrigerated until ready to use.

Step 4:

Remove leg meat from the fridge and rub a generous amount of olive oil on each piece.

Step 5:

Set up the grill with charcoal, wood, or a mixture of both. Once the grill is hot, place the meat on the grill and continuously flip pieces every 2-3 minutes until you have reached an internal temperature of 132-135° for medium-rare. (Insert the thermometer into the thickest part of the meat) Then remove meat from the grill onto a cutting board, cover with foil, and let rest for about 15 minutes.

Step 6:

Thinly slice venison across the grain. Serve with finadene sauce and choice of starch or veggies. Enjoy!


  • 1 small Maui onion, finely chopped
  • 1/4 cup calamansi juice (can sub with lemon)
  • Thai chili peppers, finely chopped  (can sub with any pepper)
  • 3-4 Scallion stalks, finely chopped
  • 2 in. Piece of ginger sliced in half lengthwise and slightly smashed
  • ½ cup shoyu (soy sauce)

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