Two Brown Guys Hunt

A tiny island in the Maldives taught me one of the best ways I’ve ever eaten fish.

Lonumirus is a fiery Maldivian spice paste built from fresh coconut, chilies, lime, and raw aromatics. Sharp, bright, smoky, and made for fish pulled straight from the water.

I brought that same method back home and used it on fresh San Diego yellowtail.

Turned some fresh ground venison into an insanely good noodle bowl with garlic, chilies, kefir lime leaves, and Mi Sedaap.

The seasoning paste and fried onions in these noodles work ridiculously well with wild game.

I’ve honestly just been keeping these stocked at home lately—especially since misedaapusa.com does free shipping over $50.

Few short clips from my kayak fishing adventure with ! Highly recommend booking a trip with him. He and his wife do a great job of running g their company!

From dogtooth tuna to a bucket list wahoo, straight from the ocean to a tiny island. Cleaned on the beach, marinated with our Two Brown Guys Hunt masala and a local spice paste, then cooked over a coconut shell fire.

Locals joined in, rice was made, and we ate it all with our hands.

There’s something different about a meal like that.
No plates, no distractions. Just food, people, and the moment.

One of the best meals I’ve ever had. Thank you for an epic trip!

What if a babushka met a nani in the same kitchen?

This one started with a red stag I harvested, and turned into something I don’t think either of them would expect.

Venison keema wrapped in cabbage, seared, then simmered in a coconut curry with mustard seeds, curry leaves, and masala.

Two traditions that shouldn’t work together… but somehow do.

Babushka or nani… who you got?

⸻

RECIPE (save this):

Venison Filling

* 1 lb ground venison
* 1 small onion, finely diced
* 4 cloves garlic, minced
* 1 tbsp ginger, grated
* 1 green chili, minced
* 1 tbsp Two Brown Guys Hunt Masala
* 1 tsp coriander powder
* ½ tsp cumin powder
* ½ tsp turmeric
* 1 tsp Kashmiri chili powder
* ½ cup cooked basmati rice
* 1 egg
* salt

Mix everything together gently.

Cabbage Rolls

* Blanch cabbage leaves 2–3 min until soft
* Add filling and roll tight
* Sear in a pan until lightly browned

Coconut Curry

* Heat coconut oil
* Add mustard seeds + curry leaves
* Add diced onion, cook until soft
* Add garlic + ginger
* Add spices (turmeric, chili powder, coriander)
* Add a little tomato (optional)
* Pour in coconut milk + splash of stock
* Simmer

Add rolls into curry and cook covered at 375°F for ~35–40 min.

Finish with lime, cilantro, and chili oil if you want.

Every hunter knows this feeling.

The red stag–elk hybrid I hunted in Oklahoma… back in my hands.

Seeing it again brought everything rushing back.
That walk up. That moment. That pause.

I knelt there and gave thanks for its life.

Mounts like this aren’t just trophies.
They’re a way to honor the animal and remember the hunt.

Pulled these Dungeness crabs out of the hoop net and turned them into two simple dishes.

First, the shells go into the pot to make a quick crab stock. Potatoes simmer in that until soft, then everything gets blended into a silky crab soup finished with Neolea olive oil.

The crab meat gets mixed with shallots, cherry tomatoes, basil, salt, pepper, and more olive oil. Piled over burrata and toasted sourdough.

Crab bruschetta on one side. Crab and potato soup on the other.

Simple food built from real ingredients.

The olive oil from comes from small groves in Greece and adds a clean richness that ties everything together.

And yes… if the toast falls into the soup, that might be the best bite.