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Maui Venison on the rocks with Papaya Mustard by Jonathan Pasion of Kō Restaurant
Born and raised on Maui and a graduate of Maui High School, Pasion studied culinary arts at University of Hawaiʻi, Maui College. Shortly after graduating he began working at Fairmont Kea Lani as a cook supporting the resort’s food and beverage venues. Pasion continued his studies across the country at Johnson and Wales University in Providence, Rhode Island earning a Restaurant and Culinary Management degree.Currently Jonathan is the executive sous chef at Kō Restaurant at the Fairmont Kea Lani. He shares Maui Venison on the rocks with Papaya Mustard recipe from some of his comfort foods.
- 1 tsp Ginger grated
- 1 Tbsp White miso
- 1 Tbsp Tahini
- 1/4 C Ripe papaya puree
- 1 Tbsp Sesame oil
- 1 Tbsp Tamari
- 1 Tbsp Agave
- 4 oz. Venison strips cut thin
- Heat up rocks on stove top burner.
- Puree papaya in blender.
- Add all ingredients to blender and blend.
- Put sauce in a dish.
- Sear venison on hot rock, quick 1 min each side.
- Serve venison with sauce on the side.
Calories: 475kcalCarbohydrates: 29gProtein: 33gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 96mgSodium: 1707mgPotassium: 576mgFiber: 2gSugar: 18gVitamin A: 357IUVitamin B1: 1mgVitamin B5: 0.2mgVitamin C: 26mgCalcium: 48mgIron: 5mg
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