Raw Venison Poke Bowl
Poke is my favorite way to eat raw venison. It's simple to prepare, which makes it great for parties and other gatherings.
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
- Use very clean meat. Deer heart, backstrap, loin, or top round all work, but trim away every bit of fat, silver skin, veins, and connective tissue before you dice it.
- Keep the venison cold. Cold meat slices cleaner and holds its texture better, so chill it well before cutting. Partially frozen is even easier to dice neatly.
- Cut it small and even. Slice it into thin planks, then strips, then a uniform 1/4-inch dice so it eats more like poke and is easier to chew.
- Do not marinate too long. One to 3 hours is enough for pieces this small. Much longer, and the citrus starts changing the texture too much.
- Drain it with a slotted spoon. Spoon the venison over the rice without dumping in all the liquid, then drizzle a little marinade over the bowl at the end if you want more flavor.
- Build the bowl your way. Rice is the base, and cilantro, cucumber, avocado, jalapeño, lime, sesame seeds, chile sauce, chips, or chopped nuts all fit here. Serving Suggestions:
- Gochujang Aioli is a great creamy and slightly spicy sauce for topping.
- Korean Spicy Cucumber Salad for a crunchy vegetable topping.
Nutrition
Calories: 168kcal | Carbohydrates: 4g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 705mg | Potassium: 429mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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