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.
RECIPE BY JORDAN CABATIC
- 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
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.
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.
In a medium-sized bowl with a lid, combine ingredients for finadene sauce. Keep refrigerated until ready to use.
Remove leg meat from the fridge and rub a generous amount of olive oil on each piece.
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.
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)