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Venison Ramen

Venison Ramen

Venison ramen in a green bowl topped with a softboiled egg and green onions.

Venison broth gets a kick of umami with this ramen recipe

It’s winter and you have a freezer filled with venison. You’ve grilled it, thrown it into your insta-pot, meatloafed it, and bacon wrapped it just to name a few. How about we expand and challenge ourselves in the kitchen this year and soup it? Enter; Venison Ramen.

Venison Ramen sounds more of a chore than it actually is. You already did the hard part by putting the venison in your freezer and if you’re a Hunt to Eat fanatic, I will assume you have venison stock handy. You’ll want to use some tenderloin or backstrap for this recipe. You can even use grind if you want.

Lets start.

Venison Ramen

Rich Malloy
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Asian, Japanese
Servings 4
Calories 189 kcal

Ingredients
  

  • 1-2 quarts Venison stock
  • Tare directions below
  • 1 pkg Ramen noodles

Tare

  • 1 cup soy sauce
  • 1 tbsp white miso
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 1 tsp sambal or sichuan peppercorns
  • 1 tsp fish sauce
  • 1 knob ginger
  • 2-4 cloves garlic
  • green onion chopped
  • mushrooms dried

Accoutrements (all optional and to taste)

  • Soft boiled egg
  • Scallions
  • Carrots julienned
  • Radish
  • Sesame seeds
  • Dried kombu seaweed
  • Sprouts
  • Fried garlic
  • Kimchi

Instructions
 

  • For the broth we want to use venison stock flavored with a tare (pronounced “tah-reh”). A tare is a condensed flavor bomb/liquid that gives ramen its oomf. It adds salt, heat, umami and is necessary to capturing that true ramen flavor. There's no right way to make a tare and no two tares are the same.
  • Venison stock tip: add a pigs foot to your stock to unlock a wonderful rich flavor and mouth coating texture

For the tare

  • In a small sauce pan add all of the tare ingredients
  • Slowly reduce and bring these flavors together while you have your venison stock warming on another burner. After your tare has slightly reduced for 15 minutes or so, strain it and add directly into your venison stock. Keep warm.

Building your ramen

  • Building your ramen is kind of like a choose your own adventure book. Are we turning to page 40 or 15? What do you like? What do you have available? What looks fresh? I can list hundreds of veggies, additional proteins and crunchy textured foods to add in here. Choose from the list of accoutrements or come up with your own favorites.
  • Cook the noodles until done and add to your bowl
  • I like to layer my ramen with noodles first, then the additional accoutrements/veggies and then I’ll add the ramen broth to my bowl and finish with the egg, sesame seeds and kombu on top.
  • Slurp away and don’t leave anything behind!

Nutrition

Calories: 189kcalCarbohydrates: 20gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 4070mgPotassium: 1041mgFiber: 3gSugar: 6gVitamin A: 4263IUVitamin C: 19mgCalcium: 162mgIron: 5mg
Keyword Venison
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