This is a spin on a Sam Choy's traditional Hawaiian recipe using taro leaves (lu'au.) It is best paired with rice, poi, or both. You can find lu'au leaves in most local grocery stores in Hawaii. I like adding edible flowers to the final presentation and a side of chili pepper water to spice it up.
2 pounds lu'au leaves
4 cups of water
2 Tablespoon sea salt
1/2 teaspoon baking soda
1 Tablespoon cooking oil
1-2 pounds venison stew meat
1 sweet onion, chopped
4 cups chicken or beef stock, or bone broth
1/2-1 can coconut milk (optional)
Salt & Pepper to taste
1. Rinse the lu'au and trim off the stems and thick veins.
2. Bring the 4 cups of water to a boil in a large pot. Add baking soda, salt, and lu'au leaf. Simmer partially covered for 30 minutes. Drain & squeeze out excess liquid.
3. In a large pot, heat the oil and brown the venison stew meat. Once meat is browned add onion and saute until translucent.
4. Add the stock and cook until meat is fork tender (about 1.5-2 hours)
5. Add the cooked lu'au and cook for another 30 minutes.
6. Before serving add coconut milk and adjust taste with salt and pepper.
Note: Kale or spinach can be substituted for lu'au. If using either you can omit the baking soda. Baking soda helps to break down the calcium oxalate crystals in the lu'au leaf that tend to make your throat itchy if not thoroughly cooked.
Venison Lu'au Stew