Hawaiian Wild Sheep Chops
Hawaii has wild sheep, mostly feral sheep and mouflon, and they get hunted on the islands. The meat is lean and clean-tasting, and chops off a wild sheep are one of my favorite things to cook. I keep it simple: garlic, shoyu, and ginger, then a hot grill or pan, and pull them at medium. A little li hing mui powder or some pineapple on the side is optional but very Hawaii.
Why it works / tips
- Wild sheep is way leaner than store lamb, so it goes from perfect to dry fast. Cook to medium (about 140 to 145°F) and rest it.
- A short marinade (1 to 4 hours) adds flavor without turning the meat mushy. Pineapple juice has enzymes that soften meat, so keep it under 2 hours if you add it.
- Trim off silver skin and any strong-smelling fat. Most of the gamey flavor lives in the fat.
Lean wild meat and safe handling
- Cool the animal quickly after harvest and keep the meat cold (40°F or below).
- Thaw in the fridge, not on the counter. Keep raw meat and its marinade away from cooked food and throw out used marinade (or boil it hard for a sauce).
- USDA guidance for whole cuts of lamb and mutton is 145°F with a 3-minute rest. For any ground wild meat, cook to 160°F. If you’re unsure about the source or condition of the animal, cook to 160°F.
Hawaiian Wild Sheep Chops
Ingredients
- 8 wild sheep (feral or mouflon) loin or rib chops, about ¾ to 1 inch thick (about 2 lb)
- ⅓ cup shoyu (soy sauce)
- 2 tbsp brown sugar
- 1 tbsp neutral oil, plus more for the grill
- 5 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 green onions, thinly sliced (plus more to serve)
- ½ tsp black pepper
- Optional: ¼ cup pineapple juice in the marinade, grilled pineapple slices to serve, or a light dusting of li hing mui powder right before serving
Instructions
- Trim silver skin and excess fat from the chops and pat dry.
- Whisk shoyu, brown sugar, oil, garlic, ginger, green onion, pepper, and pineapple juice (if using). Add the chops, turn to coat, cover, and refrigerate 1 to 4 hours (no more than 2 with pineapple juice).
- Take the chops out of the fridge about 20 minutes before cooking. Remove from marinade, pat off the excess, and discard the marinade.
- Heat a grill to high (about 450 to 500°F) and oil the grates, or heat a cast iron skillet over medium-high with a little oil.
- Cook 3 to 4 minutes per side, until nicely charred and 140 to 145°F in the thickest part for medium. The sugar can burn, so move the chops to a cooler spot if they char too fast.
- Rest 5 minutes. Top with green onion, and add the li hing dusting or grilled pineapple if you’re using them. Serve with rice.
