Venison Poke Bowls
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!
Servings: 4
Calories: 616kcal
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: 616kcal | Carbohydrates: 97g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1208mg | Potassium: 869mg | Fiber: 10g | Sugar: 25g | Vitamin A: 752IU | Vitamin C: 33mg | Calcium: 85mg | Iron: 3mg
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