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Venison Pipikaula




Source of Recipe


Discovery


Recipe Introduction


Thomas B.H. Wong
The Surf Room
Royal Hawaiian Waikiki Sheraton
Honolulu, Oahu, Hawaii

Pipikaula is Hawaiian-style beef jerky. Hunters on the islands of Hawaii, Lanai, Molokai and Maui all have their favorite recipe for this spicy treat.

Makes 3 pounds


List of Ingredients




2 cups packed brown sugar
2 cups warm water
1/2 tablespoon red pepper flakes
1/2 cup dry sherry
1 tablespoon Asian sesame oil
Two 2-inch pieces fresh ginger, peeled and cut into thin slices
6 garlic cloves, minced
3 pounds venison loin

Two 3-inch mesquite wood chunks

Kau Orange Vinaigrette
(makes 3 cups)
2 Kau or Valencia oranges, peeled and chopped
1/2 Maui or other sweet white onion, coarsely chopped
1 garlic clove, chopped
Salt and freshly ground pepper to taste
2 cups olive oil
3/4 cup plain rice wine vinegar
1 teaspoon chili pepper water (see below)
Patis or other fish sauce to taste

12 red-tipped lettuce or radicchio leaves
4 pieces lavosh


Recipe



To prepare the venison: Combine all the ingredients except the venison in a deep nonaluminum container. Add the venison, cover and refrigerate for 24 hours.

Soak the mesquite chunks for 30 minutes. Drain the venison, wrap it in cheesecloth and tie the ends tightly. Lightly oil the cheesecloth. Prepare a smoker, using the drained mesquite chunks. When the smoker is ready, place the venison in the smoker and smoke for 30 minutes. Preheat the oven to 450 F. Transfer the venison to a rack set in a roasting pan and bake for 25 minutes, to medium. Let cool. Cut into thin 3-inch strips. Store in an airtight container and refrigerate for 4 to 6 weeks.

To make the vinaigrette: Combine the oranges, onion, garlic, salt and pepper in a blender or food processor and purée. With the machine running, gradually add the oil, then the vinegar. Stir in the chili water and fish sauce. Refrigerate. The dressing will keep in the refrigerator for up to 1 week.

To serve: Arrange overlapping slices of venison on each serving plate. Place 3 leaves of lettuce or radicchio to one side of the slices, and pour a tablespoon of vinaigrette over the leaves. Garnish with a piece of lavosh.

Chili Pepper Water
(makes 3 cups)

Bottles of homemade chili pepper water are a staple on Hawaiian tables. At its most basic, chili pepper water consists of fresh chilies, rice vinegar and garlic, bottled and aged for 2 to 3 weeks. This version shows its Asian influence with ginger. Chili pepper water can be purchased at markets in Hawaii and through mail order services from the island.

2-1/2 cups boiling water
3/4 cup cold water
2 tablespoons distilled white vinegar
1 garlic clove, minced
1 tablespoon chopped fresh ginger
14 Hawaiian or Thai chilies

In a blender or food processor, combine all ingredients and purée until smooth, about 1 minute. Pour into hot sterilized bottles, cover and refrigerate.