Venison Pipikaula with Kau Orange Vinaigrette
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.
- Brown Sugar - 2 cups, packed
- Warm Water - 2 cups
- Red Pepper Flakes - 1/2 tablespoon
- Dry Sherry - 1/2 cup
- Asian sesame oil - 1 tablespoon
- Fresh Ginger - two, 2-inch pieces, peeled and cut into thin slices
- Garlic Cloves - 6, minced
- Venison loin - 3 pounds
- Mesquite wood chunks - two 3-inch
- Kau Orange Vinaigrette - (makes 3 cups)
- Kau or Valencia oranges - 2, peeled and chopped
- Maui or other sweet white onion - 1/2, coarsely chopped
- Garlic Clove - 1, chopped
- Salt and freshly ground pepper to taste
- Olive Oil - 2 cups
- Plain rice wine vinegar - 3/4 cup
- Chili pepper water (see below) - teaspoon
- Patis or other fish sauce to taste
- Red-tipped lettuce - 12 (alt. radicchio leaves)
- Lavosh - 4 pieces
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 puree. 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 puree until smooth, about 1 minute. Pour into hot sterilized bottles, cover, and refrigerate.