Venison & Kimchi Ramen. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone.

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 Our venison is raised on tall-grass pastures in a pristine environment, resulting in meat that's tender, tasty and nutritious. You can have Venison & Kimchi Ramen using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Venison & Kimchi Ramen

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

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. 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 step by step

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!.

These species produce venison that is extremely lean and of the highest quality. Venison neck is laced with silver skin and oftentimes fat. It's one of my favorite cuts for slow cooking. All that collagen breaks down with slow, low heat, and takes on an amazing texture that rivals that of pork shoulder. I hardly know French cooking, but this just looked like something from that cuisine.