Advertisement
Ingredients
1 ½ tablespoons water
1 tablespoon wasabi (Japanese horseradish available in specialty stores and greengrocers)
1 pound filet of venison
3 tablespoons soy sauce
Nutritional analysis per serving (4 servings)
1 gram carbs; 20 milligrams cholesterol; 140 calories; 1 gram saturated fat; 3 grams fat; 659 milligrams sodium; 25 grams protein
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.