Venison Sashimi
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½tablespoons water
- 1tablespoon wasabi (Japanese horseradish available in specialty stores and greengrocers)
- 1pound filet of venison
- 3tablespoons soy sauce
Nutritional analysis per serving (4 servings)
140 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 25 grams protein; 659 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Mix the water and wasabi to form a paste.
- Step 2
Slice venison into paper-thin pieces.
- Step 3
Arrange venison around the mound of wasabi and put soy sauce in a small bowl.
Private Notes
Comments
If you are using wild venison it is recommended to freeze for forty eight hours to kill any pathogen. Farmed venison is safe without freezing.
I currently live in Scotland and am fortunate enough to have easy access to venison. It probably depends on where your venison is sourced but I think eating it this way highlights the wonderful flavor without overpowering it with other ingredients. Having said that I realize it's not for evereyone.