Hiya everyone, this time we offers you venison & kimchi ramen recipes of dishes which might be easy to grasp. We will share with you the recipes that you’re looking for. I’ve made it many occasions and it is so delicious that you guys will find it irresistible.
Venison & Kimchi Ramen is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Venison & Kimchi Ramen is something which I have loved my whole life. They are fine and they look fantastic.
Plenty of Backstrap Venison to Choose From. Venison is considered to be a relatively healthy meat for human consumption. Since deer are inherently wild animals living on grass and wild plants, their meat can be consumed as part of a naturally healthy diet.
To get started with this recipe, we must first prepare a few ingredients. You can cook venison & kimchi ramen using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Venison & Kimchi Ramen:
- Prepare 2 cloves garlic, minced
- Get 180 g venison steak, cut into thin strips
- Take 10 g fresh ginger root, minced
- Make ready 2 1/2 tbsp soy sauce
- Make ready 1 1/5 tbsp Mirin
- Prepare 2 tsp sesame oil
- Make ready 100 g woodland mushrooms, sliced
- Get 1/2 white onion, diced
- Prepare 650 ml Beef stock
- Take 140 g Kimchi
- Make ready 2 tbsp Kimchi liquid
- Make ready 80 g soba noodles
- Prepare 2 tbsp dried seaweed
Our venison is raised on tall-grass pastures in a pristine environment, resulting in meat that's tender, tasty and nutritious. Tenderloins and strip loins are great cooked to medium rare, while osso buco and stew meats should be cooked low and slow. Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round.
Steps 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!
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. The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the "mock" tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.
Above is how you can prepare dinner venison & kimchi ramen, very easy to make. Do the cooking levels correctly, loosen up and use your heart then your cooking will likely be delicious. There are many recipes which you can attempt from this website, please find what you need. Should you like this recipe please share it with your folks. Happy cooking.
