Updated: Sep 6
The number one request that I have is people looking for new ways to prepare venison heart. While cleaning a heart, I noticed the striking resemblance that it had to a deep red tuna steak. So I thought why not treat it like a piece of tuna and serve it raw. And this my friends is how the venison heart poke bowl was born.
The key here is to clean the heart of all fat, sinew, veins or any other tissue that isn't meat. When its clean, it should look like a clean and lean steak with zero fat. If you have the knife skills, cutting the filleted heart in half horizontally while laying flat on the cutting board will help give you a more uniform dice if your into the aesthetic thing. It can also help achieve smaller pieces which make the meat easier to chew.
Servings: Four 4oz poke meat portions
Prep Time: 30 minutes excluding any rice cookery
Optional Equipment: Electric Rice Cooker
Cooked rice (I like short grain rice for this recipe)
1 pound - venison heart, trimmed and cut into 1/4" dice
2 tablespoons - light soy sauce
1 1/2 teaspoons - toasted sesame oil
2 teaspoons - mirin
2 teaspoons - lemon juice
1 teaspoon - orange juice
1 tablespoon - oyster sauce
4 scallions (green parts) - thinly sliced
2 tablespoons - red onion, finely minced
sambal or sriracha chile sauce
chips (plantain, wonton crisp, tortilla)
chopped nuts (macadamia, peanuts, cashews)
In a bowl add all of the ingredients except the rice and garnishes. Stir well, cover and let marinate in your refrigerator for 1 to 3 hours.
Assemble your poke bowls. Using a slotted spoon, add the desired amount of venison heart atop the rice. Add the garnishes of your choice. Drizzle a little marinade over top of everything.