Venison Ramen with Homemade Broth
Whitetail deer bones are simmered in a rich, aromatic ramen broth served with pronghorn top round roast. Don't be intimidated by the length of this recipe, it's easier than it looks and a lot of the ingredients are used multiple times.
Servings: 4
Calories: 1241kcal
Equipment
- large stock pot
Ingredients
Broth:
- 3 lb leg bones (deer, elk, antelope, etc.)
- 3 tablespoon oil
- 1 garlic bulb, cloves peeled and smashed
- 5 inches fresh ginger, peeled and sliced
- 6 green onions, cut into 3 sections
- ⅔ cup bonito flakes
- shiitake mushroom stems (removed from mushrooms below)
- 1 cup sake
- ½ cup soy sauce
- ¼ cup rice vinegar
- water
Meat:
- 1 lb top round roast (deer, elk, pronghorn, etc.)
- 3 tablespoon soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, grated
- 3 green onions, thinly sliced
- 1 teaspoon sesame seeds
- canola oil
Mushrooms:
- 4 oz fresh shiitake mushrooms, sliced
- 1 tablespoon oil
- 3 tablespoon sake
- 1 tablespoon soy sauce
Bok Choy:
- 2 baby bok choy, cut in half lengthwise
- 2 tablespoon oil
- 1 tablespoon soy sauce
Soft Boiled Eggs:
- 4 fresh eggs
Other:
- 4 packages ramen noodles
- pickled red onions
- your favorite Asian hot sauce (optional)
Instructions
Broth:
- Preheat oven to 450°F. Line a sheet pan with foil. Roast bones on sheet pan for 25-30 minutes.
- Heat oil in large stock pot (mine is 8 quarts). Add garlic, ginger, bonito flakes, mushroom stems, and green onions. Saute 5 minutes or until fragrant. Add in bones and drippings from the pan.
- Deglaze pan with sake. Simmer until liquid has reduced by half.
- Add soy sauce and rice vinegar. Fill stock pot with water. Simmer for at least 8 hours.
- Remove bones from broth. Strain broth with fine mesh strainer. Serve hot. Freeze leftovers in zippered bag.
Meat:
- Thaw meat in refrigerator on paper towels.
- Combine all ingredients except meat and canola oil. Vacuum seal roast with marinade. Sous vide for 2-3 hours.
- Let meat rest 10 minutes. Heat oil in cast iron pan and sear meat on all sides. Let rest 10 minutes. Slice thinly.
Eggs:
- Boil water in medium saucepan. Add eggs to boiling water and cook for 7 minutes for soft boiled with runny yolks. Cook longer if you like firmer yolks.
- Immediately place eggs in ice water for 2-3 minutes. Peel, cut in half and serve warm. You can also cook them ahead of time and store them in the fridge, peeled but not cut in half yet.
Mushrooms:
- Heat oil in large skillet. Add mushrooms. Cook for 5 minutes or until golden brown on both sides, stirring occasionally.
- Add sake to pan. Cook 1 minute or until mushrooms have absorbed the liquid.
- Add soy sauce to pan. Cook 1 minute or until mushrooms are caramelized.
Bok Choy:
- Heat oil in large skillet. Add bok choy to pan, cut side down. Cook 5 minutes or until golden brown. Flip and cook 5 minutes on the other side.
- Add soy sauce to pan. Cook 1 minute. Flip, then cook 1 minute more.
Assembly:
- Cook ramen noodles according to package directions.
- Place cooked noodles in each bowl. Arrange toppings around and on top of noodles.
- Carefully add desired amount of broth to each bowl. If you like it spicy, add some hot sauce to mix into the broth. Enjoy!
Nutrition
Calories: 1241kcal | Carbohydrates: 79g | Protein: 94g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 1553mg | Potassium: 1583mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2965IU | Vitamin C: 31mg | Calcium: 175mg | Iron: 13mg
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