Axis Deer Orange Venison | Wild Table

Colors of the Pacific sunrise glisten off the morning dew as your pursuit of the Axis deer leads you through the lush, green tempest of the Hawaiian wild. You have the perfect orange venison recipe in mind, now all you need is to find your elusive quarry. The Axis deer, also known as the Chital, is native to the Indian subcontinent and was introduced to Hawaii in the 19th Century. This majestic creature has become a common sight on the Hawaiian Islands, but they can be elusive to track. 

Dressed in hues of brown marked by white spots, the Axis deer blend into their environment effortlessly. They're magnificent creatures, embodying grace and nobility. You pursue not for the thrill of the chase, but rather for sustenance, merging the primal practice of hunting with modern culinary passion.

Having respectfully obtained the main ingredient for your dish, you return to your kitchen, the tang of Hawaiian sea salt carried in from the coast glistening on your skin. Now it’s time to transform this fresh game into your delicious orange venison dish.

Ingredients:

• 2 pounds of venison
• Salt water, for soaking
• 1/4 cup soy sauce
• 5 Tbsp cornstarch
• 2 orange peels, 1/4 inch strips (julienned)
• 2 Tbsp molasses
• 3 Tbsp rice vinegar
• 1.5 tsp sesame oil
• Vegetable oil (enough for frying and coating pan)
• 1 jalapeño, seeded and diced
• 2 Tbsp ginger, peeled and grated
• 3 garlic cloves, minced
• 0.5 tsp red pepper flake
• 3 scallions, thinly sliced

Directions:

• Soak venison in well salted water overnight.
• Cut venison into thin strips, following the grain where possible.
• Toss with 1/8 c. of the soy sauce. Add cornstarch and thoroughly mix.
• Place venison in a single layer on a baking sheet and set to side while completing the rest of the prep.
• Combine orange juice, molasses, 2 Tbsp of rice vinegar, sesame oil, and remaining soy sauce
• Heat oil in large pot or deep fryer to 375°F
• Add venison to oil in small batches to prevent sticking, until lightly browned 1-2 minutes.
• Transfer to paper towel lined plate to remove excess oil. Continue with remainder of venison.
• Heat enough oil to coat a skillet over medium heat.
• Once hot, add orange peel and jalapeño. Cook 1-2 minutes, until aromatic.
• Add ginger, garlic, and red pepper flake and cook until garlic browns slightly.
• Add soy mixture to skillet and thoroughly combine. Cook to thicken ~1 minute.
• Pour over venison, garnish with scallions and serve.

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