As soon as my Maui Nui shipment arrived I knew I needed to do something special with it, something that honored the roots and origin of this incredible meat.

While I realize that Axis Deer are not native to Hawaii, I believe they have become an integral part of the island culture with so many of my native Hawaiian friends hunting them and the meat comprising such a large part of their every day diet. These friends are raising their families and children on this wild, delicious meat, and for that reason I wanted to find a special recipe as a way to share in that history and culinary culture.

A friend introduced me to Loco Moco some years back, and it is as simple as it is delicious!

The recipe has a number of steps to it, since it consists of several different items which combine to create an incredible meal. I also managed to get my hands on some Maui Onions, which are incredibly sweet and flavorful. If you cannot get them near you, any sweet onion will work well.

I also used Duck Eggs to finish off the plate, another delicious alternate as they are a bit richer than chicken eggs. If you can’t get your hands on them, chicken eggs will work just fine.

Give it a try and let me know your thoughts...

- Tony

INGREDIENTS

For the rice:

• 2 cups rice (I use Jasmine for this recipe)
  
• 3 1/2 cups water
  
• Pinch of sea salt
  

For the burgers:

• 1 pound ground Maui Nui Axis Venison
  
• 1/4 cup Maui onion, diced (any sweet onion will substitute well)
  
• 1 tbsp soy sauce
  
• Fresh black pepper
  
• Avocado oil (canola works as well)
  

For the gravy:

• 1 tablespoon butter
  
• 1 tsp toasted sesame oil 
• 1 cup sliced mushrooms
  
• 1 Maui onion, sliced thin
  
• 2 cloves garlic, diced
  
• 2 cups game or beef broth
  
• 1 teaspoon Worcestershire sauce
  
• 1 tbsp soy sauce
  
• 1/2 tsp smoked paprika
  
• Black pepper to taste
  
• 1 tablespoon cornstarch
  
• Canola oil

For the eggs:

• 4 large eggs (duck eggs if available)
• 1 tbsp butter
  
• Chopped scallions for garnish
  
• Sesame seeds for garnish

DIRECTIONS

Make the rice:

• Place water and pinch of salt into a medium saucepan, on high heat, and bring to a boil.
  
• Add the rice, stir once and cover.
  
• Reduce heat to low and cook for 15 minutes.
  
• Remove from the heat and set aside.

• Mix the venison, onions, soy sauce and black pepper to taste in a mixing bowl.
• Form the meat into 4 patties, place on a plate and cover with plastic wrap.
• Place patties in the refrigerator for at least an hour to set up nicely.
• Place a cast-iron pan over high heat.
• Add a drizzle of avocado oil and set the patties in the pan.
• Cover pan with a lid (will help keep in moisture)
• Cook burgers for 3-4 minutes, until browned.
• Flip burgers and continue cooking to desired doneness (about 3 more minutes for medium-rare)
• Remove the burger, place on a plate and cover to keep them warm.

• Put the butter and sesame oil in a pan with the meat drippings.
• Add mushrooms, onions and garlic, sauté until golden brown.
• Add the broth, soy sauce and Worcestershire sauce, sprinkle paprika in slowly while stirring.
• Bring to a boil and then allow to reduce for 3-4 minutes.
• In a separate bowl, mix cornstarch and 1 tablespoon water to make slurry.
• Slowly add slurry into the gravy, stirring constantly until thickened.
• Season black pepper.
• Cover and keep warm until ready for use.

• Add butter to a nonstick pan on medium heat.
• Crack in the eggs and cook sunny-side up.
• Remove eggs from pan

• Place a scoop of the cooked rice on a plate.
• Put a burger on top of the rice.
• Top with the mushroom & onion gravy
• Put an egg on top.
• Garnish with sesame seeds and scallions. 

BOOM!

Enjoy,
Tony Caggiano

wildgamebased.com
tonycaggianooutdoors.com