Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Seared Lanai Venison

4 - 6 oz. pieces strip loin of Lanai venison
olive oil
salt and pepper to taste

Grill venison to medium rare


Sweet Potato Hash

2 teaspoon olive oil
One half yellow pepper, medium dice (1/2)
One half green pepper, medium dice (1/2)
4 pearl onions
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
herbs
foie gras
smoked apple bacon

On a sauce pan, sauté the yellow and green peppers, and onions in olive oil. Add the diced potatoes and add butter. Add the foie gras, and bacon and simmer. Add herbs and spices to taste.


Foie Gras Sauce

2 oz. foie gras
1 oz. smoked apple bacon
One half cup merlot wine (1/2)
1 cup beef broth
salt and pepper to taste
parsley to taste, chopped
chives to taste
thyme to taste
In a small sauce pan, sear the cubed foie gras and bacon. Remove the foie gras when oils have been emitted. Add merlot and broth. Season to taste with salt, pepper, and herbs.
 

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