Recipe of Award-winning Venison & Kimchi Ramen

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The ingredients needed to make Venison & Kimchi Ramen:

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

They made us what we are today…before McDonald's. The word 'venison' first referred to any wild game meat. Venison is the name given to any of the species of deer sold as meat in the UK. The lean, red meat is low in fat and full of flavour and has become popular and widely available.

Steps to make Venison & Kimchi Ramen:

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!

Venison is the name given to any of the species of deer sold as meat in the UK. The lean, red meat is low in fat and full of flavour and has become popular and widely available. See more ideas about Venison, Venison recipes, Game food. As many of you know, we love us some Venison. It graces our plates about once a week, and I consistently have my eyes open for new.

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