Venison Sashimi with Ponzu and Chili Crisp

venison sashimi with jalapenos and chopsticks in black dish.

5 from 4 votes

Venison Sashimi with Ponzu and Chili Crisp

If you're looking for an adventurous new way to prepare your wild game harvest, this venison sashimi is full of exciting flavors and textures that are sure to become a new favorite!

Prep Time20

Cook Time0

Ponzu Marinating Time1

Total Time1 20

Course: Appetizer, Main Course

Cuisine: Japanese

Servings: (appetizer size) or 2 (main course size)

Calories: 86kcal

Author: Annie Weisz

Ingredients

Sashimi:

6 oz venison backstrap (preferably from a young doe)
¼ cup ponzu sauce (recipe below)
1 tablespoon chili crisp
½ jalapeno, very thinly sliced
1 tablespoon bonito flakes
½ lime, zested (other half used in ponzu)
½ mandarin orange, zested (other half used in ponzu)
pickled ginger, for serving on the side

Ponzu Sauce:

3 tablespoon soy sauce (high quality preferred)
1 teaspoon rice vinegar
½ lime, zested (other half used for garnish)
½ mandarin orange, zested (other half used for garnish)
1 tablespoon lime juice (freshly squeezed)
1 tablespoon mandarin orange juice (freshly squeezed)
1 teaspoon sugar
1" piece dried kombu
1 tablespoon bonito flakes

Instructions

Sashimi:

Thaw meat slightly. It should still be fairly frozen when you slice it. Slice meat against the grain into paper-thin slices. Place slices on a paper towel-lined plate in a single layer. Cover and refrigerate until meat is fully thawed and paper-towels have soaked up some juices.
Arrange meat in a single layer on a platter or sushi dish. Pour ponzu sauce over the meat. Arrange chili crisp, jalapeno slices, bonito flakes and lime and orange zest over the meat. Return dish to the fridge for 15-20 minutes to chill completely. Serve with pickled ginger on the side.

Ponzu:

Combine all ingredients in a small glass jar. Refrigerate overnight. Strain out solids and it's ready to go!

Nutrition

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