Pūlehu Venison with A Calamansi Finadene Sauce
Recipe by Jordan Cabatic
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 venison cut of your choice (Leg Medallion, Strip Loin, Loin Filet, Tenderloin or Butterfly 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.
COOK TIME:
25 min.
SERVES:
2 - 4
Ingredients
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- 1 Pack Butterflied venison leg, Leg Medallion, Loin Filet, Strip Loin or Tenderloin
- 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
Supporting Ingredients
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- 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 ginger sliced in half lengthwise and slightly smashed
- ½ cup shoyu (soy sauce)
Directions
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!