LOCO MOCO WITH DEER MEAT
Created By: Kevin Gillespie | MeatEater
prep
2 hrs
cook
20 Mins
feeds
2
A note from Chef Kevin Gillespi from MeatEater:
I had the opportunity to hunt axis deer on Molokai, Hawaii, this summer with Danielle Prewett, Ben O’Brien, and the folks from Camp Chef. In addition to being overrun with deer, this beautiful island provides an abundance of wild food. Almost everywhere we went, we found guava hanging from the trees, literally ripe for the picking.
Ingredients
Burgers
1.5 pounds Axis Deer Shoulder, cut into 2-inch cubes
½ pound Bacon, cut into 2-inch pieces
Hawaiian Pink Salt
Black Pepper, ground
½ pound Axis Deer trimmings
1 onion, large diced
2-inch piece of ginger, sliced thick
6 cloves of garlic
1 teaspoon curry powder
½ cup soy sauce
¼ cup butter
2 tablespoons all-purpose flour
1 quart beef or venison broth
Hawaiian Pink Salt
Black Pepper
1.5 pounds Axis Deer Shoulder, cut into 2-inch cubes
½ pound Bacon, cut into 2-inch pieces
Hawaiian Pink Salt
Black Pepper, ground
½ pound Axis Deer trimmings
1 onion, large diced
2-inch piece of ginger, sliced thick
6 cloves of garlic
1 teaspoon curry powder
½ cup soy sauce
¼ cup butter
2 tablespoons all-purpose flour
1 quart beef or venison broth
Hawaiian Pink Salt
Black Pepper
Instructions
The deer meat Burgers
Step 1
Pre-heat your pellet grill to medium high heat, low smoke.
Step 2
Chill meats, and attachments for grinder, for at least 2 hours prior to grinding. Set up your grinder with the medium coarse plate. Place a bowl under the grinder to catch the meat as it comes out. It’s always a good idea to either chill this bowl in advance or place it over another bowl containing ice in order to keep your meat cold.
Step 3
Run both the venison shoulder and bacon through the grinder at the same time. Once the meat has finished grinding add a large pinch of salt and pepper and mix the meat together lightly.
Step 4
Shape the ground meat into 4 large patties, or 8 smaller patties. (Place in the refrigerator until ready to grill.)
Step 5
Grill patties until medium in doneness. Remove from the grill and keep warm until ready to serve.
The Gravy
Step 1
Melt butter in a 2 quarts saucepan over high heat on your Sidekick.
Step 2
Once the butter is brown add in the venison trimmings and stir to coat well in the butter.
Step 3
Allow the meat to brown well in the pan without stirring. Once the meat is a deep brown color add in the onion, ginger, and garlic and allow to caramelize slightly.
Step 4
Sprinkle in the curry powder and allow it to become aromatic before adding the flour and stirring to coat.
Step 5
Allow the mixture to cook for approximately 1 minute before deglazing the pan with the broth and soy sauce.
Step 6
Bring the sauce up to a boil and then reduce to a light simmer, stirring occasionally.
Step 7
Allow the sauce to simmer for 20 minutes before removing from the heat.
Step 8
Strain the sauce through a fine mesh sieve and adjust the seasoning with salt and pepper. The sauce should have the consistency of a light gravy. Keep warm until ready to serve.
Step 9
To serve, serve each person 1 large, or 2 small, burger patties topped with fried eggs and gravy. Serve alongside steamed white rice and macaroni salad for an authentic Hawaiian Plate Lunch.
