Poke of Cervena Venison – Introducing “Inland Ahi”

You’ve heard of Rocky Mountain Oysters? Nothing like that here as were using, well let’s say a less controversial part of the animal but I like to call this “Inland Ahi”. I did a twist on the popular Hawaiian Ahi tuna poke but used CERVENA venison leg filet instead. WOW, it absolutely rocked!

 

 

One of my guests lived in Hawaii for years and he couldn’t get enough of it. To tell you the truth, when I first thought the dark solid venison muscle reminded me a little of the deep reddish Ahi color and that it might make a nice poke, I didn’t know how good it was going to be- I was amazed!

sliced Cervena leg tender

sliced Cervena leg tender

diced Cervena

diced Cervena

 

 

 

Cervena with poke ingredients

Cervena with poke ingredients

venison poke ready to be plated

venison poke ready to be plated

putting poke in mold (I love Home Depot's plumbing section...)

putting poke in mold (I love Home Depot's plumbing section...)

 

 

 

 

almost finished!

almost finished!

                   

            Venison Poke

   10          Ounces              Cervena Venison Leg Tender — diced fine

     1/2      Teaspoon           Fresh Ginger — grated

     1/2      Teaspoon          Chili Garlic Sauce

  1            Tablespoon        Cilantro — minced

  1            Tablespoon        Scallion — minced

     1/8      Teaspoon           Lemon Grass — minced very fine

  1            Tablespoon        Soy Sauce

  1            Tablespoon        Rice Wine Vinegar

  1            Teaspoon           Sesame Seeds — toasted

  1            Tablespoon        Olive Oil

                                         Kosher Salt & Pepper — to taste

 

 

Mix all ingredients together and let set for 15 minutes for flavors to blend.

 

Serve with croustades or toast points.

 

                                    – – – – – – – – – – – – – – – – – – –

Poke of Cervena Venison w/ ginger, scallion, and soy

Poke of Cervena Venison w/ ginger, scallion, and soy

It was reminiscent of Ahi but then finished with a very nice fresh grassiness that went so well with the ginger, garlic, and soy. I believe you try it once and you’ll be singing a ‘different tuna’. (Oh, dear me….)

 

 

 

Advertisements

One response to this post.

  1. Posted by ariblogga on January 18, 2009 at 1:30 AM

    Hi once again Chef, I like this recipe and will try it soon. Meanwhile, I cooked Venison for the first time in december and have made an effort to log the recipe on my blog. Maybe you could try it one day? 🙂
    Regards,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: