Fishing and hunting go hand in hand. And Kona, Hawaii’s own Capt. Chris Choy is one of those guys who can definitely relate, so we knew we had to include him. His axis loin is seriously out of this world, especially served over pineapple jasmine rice. This dish pairs perfectly with a classic Tito’s Martini.
Ingredients | Serves 4
- 2 4-oz. loins of fresh axis deer (backstraps)
- ¼ cup granulated sugar
- ¼ cup soy sauce
- 1 tsp. red chili flakes
- 2 Tbsp. scallions, thinly sliced
- 1 in. fresh ginger root, peeled and minced
In a medium mixing bowl, combine sugar, soy sauce, chili flakes, scallions and ginger. Mix well until sugar begins to dissolve. Add backstraps to marinade, cover and chill for 4 to 6 hours. On a very hot grill, cook loins until medium-rare, typically 3 minutes per side. Remove loins from grill, and let stand for 10 minutes before slicing. Garnish with scallions.