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
Cut Recommendations:
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!