Eat Like a Local on Lanai

Axis deer were introduced to Hawaii as a gift to King Kamehameha in the 1850s and since the early 1920s, have flourished on Lanai, thriving in the grasslands and forested regions of the island’s upper plateau. Hunting has kept Lanai’s deer population in check, but federal restrictions have limited the sale and purchase of Lanai venison in commercial settings.  The last inspected venison available on Lanai was in 2007.

The recent arrival of Lanai’s first Mobile Processing Unit (MPU), a compact meat processing facility, now allows for locally sourced venison to be sold in stores and in restaurants.  The facility provides an approved environment for processing venison under the careful supervision of a USDA-certified inspector (qualifications including being a veterinarian) who confirms the integrity of the product.

It’s difficult to determine the exact population count due to the island’s dense vegetation, but bringing venison to market underscores sustainability goals on the island and contributes to population management as there are no natural predators on Lanai and varying land conditions affect the ability of the herds to life comfortably with existing water and food resources.

Inspired by the island's 140 square mile radius - not to mention that a medium steak is grilled to perfection at 140 degrees, ONE FORTY is the main dining room at Four Seasons Resort Lanai.  This ocean-view restaurant offers breakfast and an extensive American steak and Hawaiian seafood dinner menu.  At breakfast, guests can sample Maria’s Enchiladas featuring Lanai venison, black beans, onions, mozzarella cheese, and salsa roja topped with cojita cheese, sour cream, and eggs any way.  In the evening, try the Coffee Crusted Lanai Venison, with Kona coffee, heirloom carrots, potato puree and blackberry jus.

Chef Alvin Dela Cruz shares, “At Four Seasons Resort Lanai, I am thrilled to showcase one of the most local ingredients we can provide. Lanai deer roam free, which allows their meat to have a distinct clean flavour, far less gamey than their counterparts.  With the dinner dish, the loin is lightly crusted with local coffee, the mashed potato layers in richness from butter and cream alongside the very lean cut and the blackberry jus compliments the textures and flavour of the meat. For breakfast, we use ground venison, wrapped in a corn tortilla and finished with queso fresco.  The sauce is a special one of mine - I was inspired by a receta of a Mexican abuela whose recipe has been passed down generations.”

He continues, “I have made it my mission to feature the local ingredients found within these islands. I believe the less distance the food travels from the ground to your plate, the more I can honour the product, and serve our guest the most delicious meals possible.”