Moloka'i is one of Hawaii's most remote and unspoiled islands — and home to a thriving population of axis deer (Axis axis), introduced to the island in the 1860s as a gift to King Kamehameha V.
Today, wild axis deer are sustainably harvested on Moloka'i as part of responsible land management. The meat is lean, clean, and deeply flavourful — completely unlike farmed venison you might find on the mainland.
Why Wild Venison?
Wild deer live on native grasses, herbs, and foliage. They are never given hormones or antibiotics. The result is meat that is naturally rich in iron and protein, with a complex, earthy flavour that holds up beautifully to the spices and technique of French charcuterie.
Our Process
We work directly with hunters and processors on Moloka'i to ensure every batch of venison we receive meets our quality standards. The meat is handled with care from field to our kitchen in Honolulu, where it is transformed into our signature Moloka'i Venison Pâté and Moloka'i Venison Rillettes.
This is Hawaii charcuterie at its most honest — local, sustainable, and deeply rooted in the land.