Venison Ramen Broth

Venison Ramen Broth

By Annie Weisz

I’ve seen countless pictures of people making bone broth from their game harvests lately. It’s great that people are using their animals to the fullest extent but I think there are a lot of missed opportunities to make some amazing ramen broth. All you need are some bones, a few classic Asian ingredients, some water, and a big pot. This recipe is by no means traditional, but it is 100% delicious. If you saved some stock bones, I highly suggest you give it a try!

Like any broth, ramen is best when the broth has been cooked low and slow for a long time. I start by roasting the bones at a high temperature to add a rich, caramelized flavor. Then, I sauté some aromatics in oil (ginger, garlic, green onions, bonito flakes, and mushroom stems). When their delicious smells are released I put the roasted bones in (plus the drippings on the roasting pan, can’t forget those!) and add in some sake to deglaze the pan. Once that has reduced, I add in some soy sauce and rice vinegar and fill the pot with water. Bring it to a boil and let it do its thing for about 8 hours.

If the broth is getting too concentrated, you can add it some water to fill up the pot again. If it’s not salty enough for your liking, add in a bit more soy sauce. Again, probably not the proper way to do things but it works for me. Once it’s done, take out the bones and pour it through a mesh strainer. Any extra broth can be frozen flat in zippered bags.

You can give the rest of my recipe a try here or add your own favorite noodles, protein and toppings. Add your favorite Asian hot sauce if you like it spicy (gochujang is my favorite). Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 9 hours
  • Servings: 8 


  • 3 lb leg bones (deer, elk, antelope, etc.)
  • 3 tbsp oil
  • 1 garlic bulb, cloves peeled and smashed
  • 5 inches fresh ginger, peeled and sliced
  • 6 green onions, cut into 3 sections
  • ⅔ cup bonito flakes
  • shiitake mushroom stems (removed from mushrooms below)
  • 1 cup sake
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • water 


  1. Preheat oven to 450°F. Line a sheet pan with foil. Roast bones on sheet pan for 25-30 minutes.
  2. Heat oil in large stock pot (mine is 8 quarts). Add garlic, ginger, bonito flakes, mushroom stems, and green onions. Saute 5 minutes or until fragrant. Add in bones and drippings from the pan.
  3. Deglaze pan with sake. Simmer until liquid has reduced by half.
  4. Add soy sauce and rice vinegar. Fill stock pot with water. Simmer for at least 8 hours.

Remove bones from broth. Strain broth with fine mesh strainer. Serve hot. Freeze leftovers in zippered bag.


  1. Cook ramen noodles according to package directions.
  2. Place cooked noodles in each bowl. Arrange toppings around and on top of noodles.
  3. Carefully add desired amount of broth to each bowl. If you like it spicy, add some hot sauce to mix into the broth.
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