Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, venison & kimchi ramen. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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. Venison is higher in moisture and protein, and the protein is more diverse in amino acids and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb.
Venison & Kimchi Ramen is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Venison & Kimchi Ramen is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. 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:
- Get 2 cloves garlic, minced
- Make ready 180 g venison steak, cut into thin strips
- Take 10 g fresh ginger root, minced
- Take 2 1/2 tbsp soy sauce
- Take 1 1/5 tbsp Mirin
- Make ready 2 tsp sesame oil
- Take 100 g woodland mushrooms, sliced
- Prepare 1/2 white onion, diced
- Take 650 ml Beef stock
- Make ready 140 g Kimchi
- Take 2 tbsp Kimchi liquid
- Prepare 80 g soba noodles
- Get 2 tbsp dried seaweed
Venison osso buco and venison stew meat are both perfect for slow cooking those favorite comfort food dishes. Learn more about our superior-tasting venison or browse our venison recipes. 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.
Instructions 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!
Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Venison, a/k/a deer meat, may or may not be the most popular game meat, but it is definitely the most abused. This page aims to give you tried and tested venison recipes to help you get more out of your deer, elk, moose or pronghorn. 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.
So that is going to wrap this up for this special food venison & kimchi ramen recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
