Why Wild Moloka‘i Venison Is a Charcuterie Star

🌿 A Sustainable Solution That Tastes Like Luxury

Moloka‘i’s wild axis deer population has grown far beyond the island’s capacity. While this presents ecological challenges, it also offers a unique opportunity: transform overpopulation into a sustainable food source. At Daguzan Charcuterie, we source wild venison directly from local hunters, ensuring the meat is ethically harvested, lean, and full of flavor.

🥩 Why Axis Deer?

Axis deer (also called chital) were introduced to Hawai‘i in the 1800s. Today, their free-range lifestyle and natural diet of native grasses and shrubs produce venison that is:

• Incredibly lean (lower in fat than beef or pork)

• Rich in iron and protein

• Subtly gamey with a sweet, earthy finish

Perfect for charcuterie, this flavor profile pairs beautifully with traditional French herbs and gentle spices like espelette pepper and thyme.

🥄 How We Use It at Daguzan

We honor this remarkable meat through:

• Moloka‘i Venison Pâté – Smooth, earthy, with hints of spice and cognac

• Moloka‘i Venison Rillettes – Slow-cooked, shredded texture, deliciously rustic

Each recipe is handcrafted in small batches, using French culinary techniques and Hawaiian-grown ingredients. No preservatives. No shortcuts.

🌍 Local Impact, Global Flavor

Choosing our venison products means:

• Supporting local hunters and a circular food economy

• Helping protect Moloka‘i’s fragile ecosystems

• Experiencing a world-class product rooted in both French tradition and Hawaiian soil

Ready to taste the difference?Find our Moloka‘i venison pâté and rillettes every Saturday at Kaka‘ako Farmers Market, Sunday at Kailua, or online at daguzancharcuterie.com.