Island Style Recipes

Dream it.

Dream about your food, play with your food and make all the recipes your own. Have no fear and realize that all of our recipes are from friends and family and have changed from hand to hand.

Build it.

Build your kitchen and recipes based on comfort and ease of use. Keep things that are useful and will use over and over again. There is greatness in simplisity.

Grow it.

Grow as much as you can at home. Whether herbs, salads, mushrooms, fruits and veggies… anyhthing you can get fresh at home improves every recipe and satisfaction of self reliance.

Venison Chili - An exploration in flavor.

Makana Provisions Venison Chili - A favorite among our customers and family, this spicy wild version of beef chili is a classic at our table. We would also take this along in containers for hunts, or sailing adventures growing up. Easy to heat and serve around the campfire in the tin plates that were a staple in the adventure pack. Enjoy this recipe from our family to yours.

INGREDIENTS

· 2.5 lbs. Makana Provisions Venison, coarse ground or chopped small

· 1-1 1/2 cup Chili spice blend

· 2 cup Onion, small diced

· 2 cup Celery, small dice

· 1/2 cup Garlic, minced

· 2- 16oz cans Tomato sauce

· 2- 16oz cans Diced tomato

· 1-16oz can Black beans

· 1-16oz can Kidney beans

· 1 Green bell peppers, small dice

· 1 Red bell peppers, small dice

· 1/2 cup brown cane sugar

· 2 bay leaves

· 1 teaspoon Salt

· 1teaspoon pepper

· ½ teaspoon cayenne

· ½ teaspoon cumin

· ¼ teaspoon cinnamon

· 1 cup malt beer or beef broth to adjust consistency

STEP 1

In a large pot heat oil with bay leaves, add beef and begin browning. Once meat is half browned, add ½ chili spice, salt, pepper, cayenne, cinnamon, cumin, and garlic. Cook for 5-6 minutes then add onions and celery. Cook and stir to prevent scorching on bottom of pot.

STEP 2

Next add tomato sauce, diced tomatoes, and beans add a little liquid (beer or broth) if needed to keep chili slightly lose so chili can cook for 2-3 hours. It will thicken as it cooks down.

STEP 3

After cooking chili for a 2-3 hours on medium low heat, add the rest of the green and red bell peppers, sugar and chili seasoning. If you like your chili a bit thicker in consistency make a small mochiko slurry and thicken. Serve hot with rice.

Teriyaki Elevated...

Our gourmet teriyaki sauce is a favorite among our friends and it was always a hit at barbecues in Texas. Growing up with our father who was born and raised in Kauai brought island flavors to the mainland wherever we went. Sometimes I wondered why we were invited to every neighborhood party, reflecting on that I wonder if it was the delicious meats, and recipes my dad would make to bring wherever we went. It was always requested for parties and top off parties when my father finished major construction projects.

INGREDIENTS

· 2.5 lbs. Makana Provisions Venison,any part of the venison thin sliced or in thick large strips

· 4 cups Low sodium Soy sauce

· 1 cup Onion, small diced

· 1/2 cup ginger, small dice

· 1/2 cup Garlic, minced

· 1/2 cup Pear or Pineapple (with juice)

· 1/2 cup brown cane sugar

· 2 bay leaves

· 1 teaspoon Salt

· 1teaspoon pepper

· 1 teaspoon chili flakes

STEP 1

Mix all ingredients (except venison) in a blender to make sauce.

STEP 2

Next add add venison meat into a air tight bag or container, add teriyaky sauce and hold in refrigerator for 4 hrs before grilling. I prefer brining overnight but in a pinch even an hour works.

STEP 3

Grill on high heat for 3 minutes on each side. Rest then cut and serve. Another campfire favortie way for me to cook this is in direct fire on a rock with burning kiawe around the rock and super hot log directly on the meat, if doing this way remove from heat ater 5 minutes and wipe ash away. Cool for 4 minutes, cut and serve.