You know those backstrap ends that are so small, they're almost impossible to cook properly? Well, I have a solution for you - don't cook them! Ok, hear me out here. When I cut into the backstraps of my whitetail doe this year, I thought "hey, that looks a lot like ahi tuna." Ever since then, I've been dreaming of making a sashimi-style recipe. Let me tell you, it was worth the wait and I would make it a thousand times over again. Yes, it's that good. If you're a sushi kind of person, that is.

venison sashimi with jalapenos and chopsticks in black dish.

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Food Safety
What cut of meat should I use for venison sashimi?
How do you cut venison for sashimi?
How do you make ponzu sauce?
Assembly:
Did you try this recipe?
Recipe:
📖 Recipe
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Food Safety

Sashimi is one of those dishes you should only make when you really trust your process. Raw venison can be incredible, but only if every step, from field to kitchen, is done right. Here's what matters most:

Clean Field Care: Food safety starts long before the kitchen. A clean shot, a quick recovery, a precise field dressing job, prompt cooling, and avoiding contamination from the guts, dirty game bags, the back of your truck, backpack, etc. make a huge difference in the safety and flavor of raw preparations. (and any recipe, really!)

Choose the Right Cut: Backstraps are ideal for sashimi (and venison tartare) because their position on the animal keeps them shielded from the intestinal cavity, but they're still a tender cut. Tenderloins, while incredibly tender and delicious, are not ideal for raw venison due to their proximity to the digestive tract and potential for contamination. Save the tenderloins for this venison tenderloin recipe.

Keep It Cold: Keep the meat cold from start to finish. Use venison that has been frozen below 0°F for at least 3 days and dice it while it's still partially frozen. This makes cutting easier and helps maintain a safe temperature.

venison hindquarter cuts on cutting board

What cut of meat should I use for venison sashimi?

I don't know about you, but I have a hard time cooking the small backstrap ends from a deer. They can be so small, that they're easy to overcook! Especially if they came from a smaller animal like a young doe. This makes them the perfect cut to slice into sashimi.

If you don't have the backstrap ends, I would use another tender cut from the rest of the backstrap. The tenderloins may seem like a good choice but the potential for contamination is greater due to their location on the animal.

Since you don't have the opportunity to tenderize the meat, it needs to be tender on its own. It also helps a lot to use the meat from a younger animal, if possible. If you're interested in experimenting with venison and Asian flavors but aren't interested in eating it raw, give this grilled elk steak with Asian marinade a try!

How do you cut venison for sashimi?

There are 3 rules for cutting venison for sashimi.

Keep the meat as frozen as possible.
Slice it as thin as you can manage.
Thaw the meat the rest of the way on paper towels.

Keeping the meat mostly frozen makes it much easier to get thin slices. The thinner you can slice it, the better. Like I said above, you don't have the opportunity to tenderize the meat. Keeping it as thin as possible will help with the tenderness. I almost always thaw my meat on paper towels, no matter what I'm using it for.

The paper towels help soak up the myoglobin that leaches out of the meat due to the freezing and thawing process. This removes off flavors from the meat and keeps it from getting too wet. This is especially important for this recipe because you want the meat to soak up all of that delicious ponzu sauce.

How do you make ponzu sauce?

Ponzu is a sauce traditionally made with a base of soy sauce and juice from the yuzu citrus fruit. Sure you could just buy some ponzu sauce, but it's more fun to make your own. I don't know about your location, but yuzu isn't very easy to come by in Wyoming. Luckily, you can use a few other citrus fruits instead.

Most ponzu recipes will tell you to use a combination of lime and lemon juices to replace the yuzu. But, I really love the flavor combination from fresh mandarin oranges and limes instead. Besides the soy sauce and citrus juice and zest, you need some kombu (a type of seaweed), bonito flakes, and some sugar.

Mix them all up in a jar, refrigerate it overnight, strain it, and you're good to go! You'll be amazed at the depth of flavor and umami in this sauce. It is seriously SO good.

Assembly:

Once your meat is sliced and thawed fully and your ponzu is ready, it's time to assemble your dish! I added a variety of flavors and textures to this recipe to keep it exciting. The ponzu is the base to coat the meat with a rich, deep flavor.

Chili crisp and thinly sliced jalapeno bring some crunch and spiciness to the dish. Bonito flakes bring some smokiness and a little bit of funk. The citrus zest on top brightens it up and brings the whole dish together. This dish is seriously such a treat to eat. I hope you give it a try!