It's one of the only places in the country to serve axis deer, which is on its regular menu and will be the star of a special dinner on August 30.
That's right: The nutrient-dense meat comes from a deer. But unlike the wild game that makes up most of the venison one might have in Colorado, the axis deer inhabiting the island of Maui is leaner, has more protein, and has an overall pleasing flavor without the signature gaminess venison is known for. Eating the deer also has more of a positive environmental impact, since the South Asian animal is an invasive species in Hawaii.
The brown, speckled axis deer first came to the islands in 1868 as a gift to King Kamehameha V, back when Hawaii was independent from the United States. Native to Nepal, with no natural predators and a year-round breeding cycle, the deer multiplied, stripping the land, taking food from herd animals, spreading illness and generally causing havoc to the island's ecosystem. Today, axis deer are a real problem — something Musie hopes to change through sustainably harvesting the animal for meat.
Plus, she adds, it tastes great. So good that Morrison and Carson brought it to their other business partner at Olivia, chef Ty Leon. He agreed, and soon he and another Olivia chef, Cody Boi, put it on the menu, using it in pasta dishes, serving it in fillet form, and playing around with ground venison.
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