Steakhouses are famous for their dry-aged beef, giving the steak that nutty, blue cheese funk prized by connoisseurs. Aged from weeks to months, beef is commonly associated with meat aging, but all meat can benefit from this process. Venison, known for its health benefits, is a great example. “Aging refines the flavor,” explains Jake Muise, Founder & CEO of Maui Nui. “More depth, more mineral complexity, always clean on the finish. That cleanliness is a direct expression of the animal: wild-harvested and forage-fed.”
Why aged venison?
Maui Nui, a Hawaii-based producer of wild venison, is an expert on everything deer. Maui Nui harvests wild axis deer, an invasive species in Hawaii with no natural predators. At Maui Nui, they wet-age their venison cuts for 14 days (ground venison for three days). The cuts are aged individually with strict temperature and humidity controls, and are USDA inspected. “And because we’re working with wild harvest, our quality systems are built to handle natural variability at every step,” said Muise.
Taste-wise, venison can be gamey, very lean, and dense compared to beef. Aging tenderizes and enhances venison, but since Maui Nui harvests wild deer, there’s an element of unpredictability. “For wild venison, it also solves a real challenge: the natural variability of wild harvest,” explains Muise. “Aging gives us a way to harness that unpredictability just enough to deliver the consistency customers deserve, without losing what makes this food so special. Better sear. Better flavor. Better absorption of spices and marinades.”
How to cook aged venison
I was able to try several cuts of Maui Nui aged venison. The venison has a very clean taste with zero gaminess. The color is dark red and much leaner than beef, but despite this lack of fat, it’s surprisingly tender. The ground venison is excellent as burgers, but since they lack fat, we recommend combining it with pork or sausage if making meatballs or meatloaf to avoid drying out. The various individual packages average out to be around one pound each.
For Muise, he advises cooking the various Maui Nui cuts in a cast iron with a reverse sear. Seasoning is similar to beef; salt and pepper are perfect, but also dry rubs or marinades. One of his favorites is the Maui Nui’s Honey Mustard Venison Medallions with Crispy Shallots. “One thing worth knowing, aged cuts are more relaxed when pressed, softer and more supple than you might expect,” said Muise. “We suggest cooking to medium rare and resting briefly. The meat holds moisture very well.”
Think of venison like beef, only smaller. So large cuts can be roasted and loin cuts can be seared as steak. However, this venison is wild and not farmed, which means the cuts can vary. “Availability is constantly changing,” explains Muise. “And scarcity is a challenge and also the point. Our purpose is to balance populations, not create a surplus of products. For this reason, many of our customers subscribe to help ensure they get the cuts and the jerky they love every month.”
