This is my wild game classic poke bowl. Instead of ahi tuna, I use freshly harvested raw venison (usually heart). But backstrap, loin, or top round all work great. The meat is diced small and marinated in soy, sesame, citrus, and a little mirin, then piled over warm rice with crunchy, spicy toppings.
The key is starting with very clean, well-trimmed venison. Remove all fat, silver skin, and connective tissue so what you’re left with looks like a smooth, deep-red steak. If you’re comfortable with a knife, slice the venison into thin planks, then strips, then a small, even dice. Smaller cubes make this raw venison easier to chew and give you that classic poke texture.
If you’re in the mood for more raw venison recipes, check out my venison carpaccio and venison tartare. These (along with this recipe) are the ultimate party food. Prep, refrigerate, and pull out as soon as your guests arrive.
Key tips for this Recipe
Use the right cuts for Raw Venison
Venison backstrap, loin, top round, or heart all work. Whatever you use, make sure it’s lean and can be trimmed completely clean.
Trim aggressively
Remove all fat, sinew, veins, and silver skin. When you’re done, the venison should look like a smooth, lean steak with zero gristle.
Keep it cold
Chill the venison well before you dice it. Cold meat (preferably partially frozen) slices cleaner and holds its texture better.
Dice small and even
Slice the venison into thin sheets, then strips. Then cut into a uniform 1/4-inch dice. Smaller cubes make raw venison easier to chew and give you that classic poke texture.
Marinate just long enough
Because the pieces are small, 1 to 3 hours in the marinade is plenty. Much longer and the acid can start to change the texture too much.
Don’t Like Raw Meat?
If someone at the table is nervous about raw venison, give my venison tataki a try. It has a similar flavor profile and the meat is barely cooked to give you that raw feel.
More Venison Recipes
If you make this venison poke, drop a comment or leave a review. And if you have any cooking questions or want to share your latest wild game creations from the kitchen, give me a shout on Instagram @larry__white.
Raw Venison Poke Bowl
Ingredients
For the Poke
- 1 pound boneless venison (trimmed and cut into 1/4" dice)
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons toasted sesame oil
- 2 teaspoons mirin
- 2 teaspoons lemon juice
- 1 teaspoon orange juice
- 1 tablespoon oyster sauce
- 4 scallions, (green parts thinly sliced)
- 2 tablespoons red onion, finely minced
For Serving
- Cooked rice, (I prefer short grain)
Garnish Recommendations
- cilantro
- cumber
- avocado
- jalapeno
- sambal or sriracha chile sauce
- lime
- sesame seeds
- chips (plantain, wonton crisp, tortilla)
- chopped nuts (macadamia, peanuts, cashews)
Instructions
- In a bowl add the raw venison along with the rest of the ingredients except the rice and garnishes. Stir well, cover and let marinate in your refrigerator for 1 to 3 hours.
- Assemble your poke bowls. Using a slotted spoon, add the desired amount of venison heart atop the rice. Add the garnishes of your choice. Drizzle a little marinade over top of everything.
NOTES
- I like to use deer heart, backstrap, or top round for this preparation. Just make sure all connective tissue and silverskin is removed.
- Gochujang Aioli is a great creamy and slightly spicy sauce for topping.
- Korean Spicy Cucumber Salad for a crunchy vegetable topping.
