Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, venison & kimchi ramen. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Venison originally meant the meat of a game animal but now refers primarily to the meat of elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it can be consumed, including the internal organs. Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.
Venison & Kimchi Ramen is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Venison & Kimchi Ramen is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook venison & kimchi ramen using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Venison & Kimchi Ramen:
- Take 2 cloves garlic, minced
- Take 180 g venison steak, cut into thin strips
- Make ready 10 g fresh ginger root, minced
- Take 2 1/2 tbsp soy sauce
- Prepare 1 1/5 tbsp Mirin
- Prepare 2 tsp sesame oil
- Make ready 100 g woodland mushrooms, sliced
- Prepare 1/2 white onion, diced
- Make ready 650 ml Beef stock
- Prepare 140 g Kimchi
- Get 2 tbsp Kimchi liquid
- Make ready 80 g soba noodles
- Prepare 2 tbsp dried seaweed
Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. All animals are field harvested using a mobile processing unit.
Instructions to make Venison & Kimchi Ramen:
- First, prepare the broth. Heat 1tsp sesame oil in a large saucepan over a medium heat and gently cook the onion, garlic and ginger for a few minutes until softened. Add the soy sauce and mirin and cook for a further 2 minutes. Pour in the beef stock and the liquid from the Kimchi. Bring to the boil and begin to simmer. Add in the woodland mushrooms and simmer gently while you prepare the venison & noodles.
- Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles).
- While the noodles are cooking, quickly flash fry the venison: Heat up on a high heat a large frying pan with the remaining tsp of sesame oil and fry the strips for around 1 minute on each side. You’re just looking colour the meat. As soon as this is done, transfer to a plate.
- When the noodles are cooked and the venison is all fried, add this to the ramen broth and turn off the heat. Check the taste of the broth that it is to your liking.
- Divide this mixture between two bowls, and sprinkle over the dried seaweed before serving. You can either serve the kimchi on the side or pop it on top for extra flavour and texture!
Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. All animals are field harvested using a mobile processing unit. These species produce venison that is extremely lean and of the highest quality. I hardly know French cooking, but this just looked like something from that cuisine. Higher in protein and lower in fat than beef, it is as free range and healthy as you get.
So that is going to wrap it up for this exceptional food venison & kimchi ramen recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
