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+ servings

Venison Ramen Broth

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Prep Time 15 mins
Cook Time 9 hrs
Total Time 9 hrs 15 mins
Course Main Course, Soup
Cuisine Asian, Japanese
Servings 8

Ingredients
  

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

Instructions
 

Broth

  • Preheat oven to 450°F. Line a sheet pan with foil. Roast bones on sheet pan for 25-30 minutes.
  • 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.
  • Deglaze pan with sake. Simmer until liquid has reduced by half.
  • 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.

Assembly

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