How to Cook Yummy Venison & Kimchi Ramen

Venison & Kimchi Ramen. 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. Then there was the guess work of when to add the veggies.

Try venison, the other red meat, for high-profile flavor in an unexpected setting: your home. Venison Our venison is raised on tall-grass pastures in a pristine environment, resulting in meat that's tender, tasty and nutritious. Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. You can have Venison & Kimchi Ramen using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Venison & Kimchi Ramen

1. You need 2 cloves of garlic, minced.
2. Prepare 180 g of venison steak, cut into thin strips.
3. Prepare 10 g of fresh ginger root, minced.
4. Prepare 2 1/2 tbsp of soy sauce.
5. It's 1 1/5 tbsp of Mirin.
6. You need 2 tsp of sesame oil.
7. It's 100 g of woodland mushrooms, sliced.
8. You need 1/2 of white onion, diced.
9. Prepare 650 ml of Beef stock.
10. Prepare 140 g of Kimchi.
11. Prepare 2 tbsp of Kimchi liquid.
12. You need 80 g of soba noodles.
13. It's 2 tbsp of 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.

Venison & Kimchi Ramen instructions

1. 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..
2. Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles)..
3. 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..
4. 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..
5. 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!.

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. If you've never tasted venison, it is close in flavor to grass-fed beef or bison. Rich, lean, but easy to overcook.