You might be wondering if you read that right. Yes, you did! Venison makes a great alternative to fish for poke bowls as long as you prepare it correctly. Venison can be enjoyed raw in many dishes, but there is a food safety checklist you should go through first. If you're ready to try something adventurous, give these venison poke bowls a try!
Jump to:
- Why this recipe works:
- Ingredient Notes:
- Equipment Notes:
- Can you eat raw venison?
- How to make venison poke:
- How to make sticky rice for poke bowls:
- How to make sriracha mayo:
- How to make marinated shiitake mushrooms:
- How to assemble a poke bowl:
- Recipe FAQ's
- Other Venison Recipes You'll Love:
- Did you try this recipe?
- Recipe:
- Venison Poke Bowls
- Comments
Why this recipe works:
Have you ever looked at a piece of venison backstrap and thought "wow, that looks a lot like ahi tuna?" No? Well you're going to now. People have been eating steak tartare, carpaccio, and the like for centuries so why not try raw venison in a different form? The tender cubes of backstrap mimic raw tuna so closely, you might not be able to tell the difference!
Ingredient Notes:
- Venison Backstrap: Backstrap is the preferred cut of venison for this recipe but if you have another tender cut you want to try, go for it! You can also use other wild game meats like elk, moose, etc. Make sure you read the safety notes below before proceeding. If you want to make venison poke bowls but would rather use cooked meat, try this grilled elk steak with Asian marinade in place of the raw venison meat or make these venison banh mi bowls instead!.
- Soy Sauce: The quality of soy sauce you choose will greatly affect the flavor of the dish. I prefer this high quality soy sauce from Momofuku.
- Toppings: This is where you can get creative! The toppings listed in the recipe are more of a suggestion than a necessity. Fresh fruits and vegetables work best to add some vibrancy to the dish but you can really add whatever you'd like!
Equipment Notes:
- Instant Pot: You don't need an instant pot for this recipe but it is a great, fool-proof way to cook rice. If you prefer another method, that works too!
Can you eat raw venison?
Well, that depends on your comfort level. I feel a heck of a lot better about eating raw venison that only I touched rather than some ahi tuna that came from who knows where and has been sitting in a restaurant cooler for who knows how long.
Don't get me wrong, I still enjoy sushi and sashimi, but I understand the risks involved. There are a few questions I'd ask myself before choosing to eat raw venison. If the answer is no to any of the questions below, I wouldn't eat it raw.
- Did the animal appear healthy? This isn't a sure way to know if the meat is safe to eat raw, but it's a good start.
- Did you kill the animal with a clean shot? If you gut-shot the animal, don't eat it raw. The meat could be contaminated with E. coli and other nasty stuff.
- Did you butcher the animal safely? Were your knives and cutting boards clean and did you keep the meat cold?
- Did you freeze the meat? Freezing the meat for at least 48 hours (preferably longer) kills any parasites that could be in the meat.
The tenderloin may seem like a good choice to eat raw because of the texture. But, I would avoid eating it raw. The location on the animal makes it highly susceptible to contamination.
How to make venison poke:
Poke bowls are traditionally made with raw fish. But, once you try it with venison, you might not want the fish version again! Making venison poke meat is a very simple process. Follow the steps below!
How to make sticky rice for poke bowls:
Short grain rice, or sticky rice, is a common choice for poke bowls. But, other kinds of rice or grains can be used as well. Traditionally, sushi rice has a sweet vinegar sauce mixed into it. I prefer to do something similar for poke bowls. See below for how to make it!
How to make sriracha mayo:
Sriracha mayo is a very simple condiment that adds so much flavor! You only need 2 ingredients: sriracha and mayonnaise. Switch up the ratio however you'd like!
How to make marinated shiitake mushrooms:
Marinated mushrooms are such a fun topping to add to poke bowls. They're like a super flavorful pickled mushroom with a little added sweetness and umami from the sugar and soy sauce. These mushrooms are super simple to make and you'll be looking for more ways to use them after you try them!
How to assemble a poke bowl:
There are 4 basic components of a poke bowl: rice, meat, toppings, and sauces. There aren't many rules of how to assemble your bowls other than the rice should go on the bottom and the sauce should go on top. But, this is your chance to get creative with your plating skills!
Recipe FAQ's
Poke bowls are a Hawaiian dish. Hawaiian food culture is heavily influenced by Japan. That's why poke bowls have very similar ingredients to sushi!
In Hawaiian, poke means "to cut." Poke bowls usually consist of a few things: rice, marinated raw fish, fresh toppings, and sauces. They are a fun way to eat fresh seafood (or venison in this case)!
Poke is pronounced "poh-kay." It's not "pokey" like many people think!
The rice and toppings will last for several days in the fridge. But, the poke meat is best eaten the day you make it or the day after.
Other Venison Recipes You'll Love:
Did you try this recipe?
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Thank you!
Annie
Recipe:
Venison Poke Bowls
Equipment
- Instant Pot optional, for cooking rice
Ingredients
Venison Poke:
- 12 oz venison backstrap, slightly thawed (preferably whitetail doe)
- ¼ cup soy sauce
- 1 tablespoon honey
- ½ tablespoon sesame oil
- ½ tablespoon rice vinegar
- 1 ½ tablespoon green onions, finely chopped
Rice:
- 1 ½ cups sticky rice, dry
- 2 cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Marinated Mushrooms:
- 8 oz shiitake mushrooms, sliced (about 3 cups sliced)
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoon sugar
- ½ cup water
- 4 slices fresh ginger
Sriracha Mayo:
- 3 tablespoon mayonnaise
- 1 tablespoon sriracha
Toppings (optional):
- 1 large ripe avocado, sliced (or 2 small)
- 1 ripe mango, ½" diced
- 1 cup shelled edamame, steamed then cooled
- ¼ cup green onions, thinly sliced at an angle
- ¼ cup microgreens
- ½ fresh jalapeño, thinly sliced
- 2 tablespoon pickled ginger
- 2 tablespoon sushi sauce
- 1 tablespoon sesame seeds
Instructions
Venison Poke:
- Keep venison slightly frozen for easier cutting. Remove all silverskin and connective tissue. Cut into ½" cubes. Place on a paper towel-lined plate or airtight container. Cover and refrigerate until fully thawed.
- Combine soy sauce, sesame oil, rice vinegar, honey, and green onions in a medium bowl. Add venison cubes and stir to coat. Refrigerate for at least 1 hour before serving.
Rice:
- Prepare rice according to package directions. I get the best results when using an Instant Pot.
- Combine rice vinegar, sugar and salt in a small saucepan. Heat until boiling and sugar and salt have dissolved.
- Spread cooked rice out on a parchment paper-lined sheet pan. Drizzle rice vinegar mixture over rice. Using a wooden spoon, carefully fold the rice to coat with the rice vinegar mixture. Spread out in an even layer. Cover and refrigerate to cool.
Sriracha Mayo:
- In a small bowl, whisk together sriracha and mayonnaise until smooth. Refrigerate until ready to use.
Marinated Mushrooms:
- Combine soy sauce, rice vinegar, sugar, water, and ginger in a medium saucepan. Heat over medium-high heat until boiling and sugar is dissolved, stirring occasionally.
- Add in sliced mushrooms and stir to combine. Reduce heat to low. Simmer for 25-30 minutes.
- Pour mushrooms into glass jar. Place lid loosely on top and let cool at room temperature for 30 minutes. Refrigerate until ready to use. Mushrooms will last for 7 days in the fridge.
Assembly:
- Spread rice into bottom of bowl. Place venison poke on top of rice. Arrange toppings around the bowl. Drizzle sriracha mayo and sushi sauce over bowl. Garnish with microgreens, green onions, and sesame seeds. Serve with chopsticks. Enjoy!
Nutrition
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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