In Partnership with the Southern Weekend

Cooking With Competitors: Maui Nui Venison with Mark Healey

HI Now host Kainoa Carlson is joined by big-wave surfer Mark Healey to learn how to cook the perfect Maui Nui venison for your summer barbeque.

Sponsored by Kraft Heinz

The main difference between venison and other meats, says Healey, is that it is significantly thinner. This means that you’ll want to spend less time cooking it than you would with steak.

Healey and Kainoa pop the venison in the oven with a marinade-tenderizer and talk story about his career, including his YouTube channel and competitive surfing accomplishments. Healey, Kainoa, and HI Now host Kanoe Gibson finish with a blind taste-test of the venison with Kraft sauces.

For more information: kraftheinzcompany.com.