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    Home » Wild Game Recipes » Venison Recipes

    Venison Poke Bowls

    Published: Apr 12, 2022 · Last Modified: Apr 12, 2022

    Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

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    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, keep reading!

    venison poke with chopsticks.
    Jump to:
    • Why this recipe works:
    • Ingredient Notes:
    • Equipment Notes:
    • Can you eat raw deer meat?
    • How to make venison poke:
    • How to make sticky rice for poke bowl:
    • How to make sriracha mayo:
    • How to make marinated shiitake mushrooms:
    • How to assemble a poke bowl:
    • Recipe FAQ's
    • Other venison recipes to try:
    • Recipe:
    • Venison Poke Bowls

    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!

    venison poke bowl ingredients with labels

    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.
    • 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 deer meat?

    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.

    1. 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.
    2. 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.
    3. Did you butcher the animal safely? Were your knives and cutting boards clean and did you keep the meat cold?
    4. 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!

    removing silverskin from backstrap.
    Remove all silverskin with a boning knife.
    slicing venison backstrap.
    Cut into ½" slices. Meat cuts best when slightly frozen.
    cutting venison backstrap into cubes.
    Cut each slice into ½" cubes.
    3 venison cubes in hand.
    Cubes should be mostly uniform.
    cubed venison on paper towels in container.
    Place venison cubes in a paper towel-lined container and refrigerate until fully thawed.
    diced venison cubes on paper towels.
    As the meat thaws, the paper towels soak up extra juices and help remove any off-flavors from the meat. This also removes any potential sliminess on the surface of the meat.
    whisking poke marinade.
    Mix together soy sauce, sesame oil, rice vinegar and honey in a small bowl.
    pouring green onions into poke marinade.
    Add in green onions and whisk until combined.
    pouring marinade over venison cubes.
    Pour mixture over venison cubes. (remove the paper towels!)
    stirring venison poke meat with spoon.
    Stir until well-coated. Refrigerate for 1 hour before serving.

    How to make sticky rice for poke bowl:

    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!

    spreading sticky rice out on pan.
    Spread cooked sticky rice onto parchment paper-lined sheet pan. I prefer the texture of rice cooked in an Instant Pot.
    boiling rice vinegar mixture on stove.
    Bring rice vinegar, sugar, and salt to a boil in a small saucepan.
    pouring rice vinegar mixture over sticky rice.
    Pour rice vinegar mixture over rice.
    mixing rice vinegar into sticky rice.
    Gently fold rice over itself to evenly distribute the sauce. Spread rice out into a thin layer and refrigerate until ready to use.

    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!

    sriracha and mayonnaise in bowl.
    Place desired amounts of sriracha and your favorite mayo in a small bowl.
    sriracha mayo in bowl with whisk.
    Whisk it together and that's it!

    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!

    mushroom marinade in saucepan.
    Bring soy sauce, rice vinegar, sugar, water, and ginger slices to a boil in a medium saucepan.
    sliced shiitake mushrooms in saucepan.
    Add in sliced shiitake mushrooms and reduce heat to a simmer.
    marinated shiitake mushrooms in saucepan.
    Simmer for 25-30 minutes.
    marinated shiitake mushrooms in open jar.
    Place in a jar. Cool at room temperature and refrigerate. These mushrooms are delicious addition to many meals!

    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!

    spreading sticky rice in poke bowl.
    Spread cooled rice out in bottom of bowl.
    placing meat onto poke bowl.
    Add in marinated venison poke meat.
    placing ginger on poke bowl.
    Arrange toppings around the bowl.
    squeezing sushi sauce on poke bowl.
    Drizzle sauces over the top.
    placing green onions on poke bowl.
    Garnish with microgreens, green onions, and sesame seeds.
    hands holding venison poke bowl.
    Break out the chopsticks and dig in!
    venison poke bowl with chopsticks.
    venison poke with chopsticks.
    bite of venison poke in chopsticks.

    Recipe FAQ's

    Where did poke bowls originate?

    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!

    What is a poke bowl?

    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)!

    How do you say poke bowl?

    Poke is pronounced "poh-kay." It's not "pokey" like many people think!

    How long do poke bowls last?

    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 to try:

    • Venison Sashimi with Ponzu and Chili Crisp
    • Venison Dumpling Soup
    • Spicy Venison Stir Fry with Udon Noodles
    • Venison Bulgogi Lettuce Wraps

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    venison poke bowl with chopsticks.

    Venison Poke Bowls

    Peak to Plate - Annie Weisz - peaktoplate.com
    A Hawaiian classic but make it wild. Cubes of venison backstrap look and feel very similar to ahi tuna and makes a great substitution for poke bowls. Surrounded by fresh toppings and delicious sauces, every bite is full of flavor!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Course Main Course
    Cuisine Hawaiian
    Servings 4
    Calories 616 kcal
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    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

    Calories: 616kcalCarbohydrates: 97gProtein: 14gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 4mgSodium: 1208mgPotassium: 869mgFiber: 10gSugar: 25gVitamin A: 752IUVitamin C: 33mgCalcium: 85mgIron: 3mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

    Jump to:
    • Why this recipe works:
    • Ingredient Notes:
    • Equipment Notes:
    • Can you eat raw deer meat?
    • How to make venison poke:
    • How to make sticky rice for poke bowl:
    • How to make sriracha mayo:
    • How to make marinated shiitake mushrooms:
    • How to assemble a poke bowl:
    • Recipe FAQ's
    • Other venison recipes to try:
    • Recipe:
    • Venison Poke Bowls
    Share this...
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    • Yummly
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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