Wild Recipes

Antelope & Asparagus Hot & Sour Soup

Latest posts by Jeff Benda (see all)
0.0 from 0 votes

Check out this recipe for Antelope and Asparagus Hot and Sour Soup by Field Staff Writer, Jeff Benda!

Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music

Like what we are creating? Buy us a coffee to say thanks!

Antelope & Asparagus Hot & Sour Soup

Recipe by Jeff Benda
0.0 from 0 votes
Course: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 teaspoon sesame oil

  • 8 ounces thinly-sliced antelope (or venison) steak

  • 8 cups chicken broth

  • 8 ounces baby bella mushrooms, cleaned & sliced thin

  • 8 ounce can bamboo shoots, drained and chopped roughly

  • 8 stalks of asparagus, diced

  • 1/2 soy sauce

  • 1/4 cup rice wine vinegar

  • 1 Tablespoon chili garlic sauce

  • 1 teaspoon ground ginger

  • 1/4 cup cornstarch

  • 2 eggs, whisked

Preparation

  • Brown antelope steak in sesame oil for 2 – 3 minutes, remove from heat, and set aside.
  • In 3 to 4 quart saucepan, add chicken broth, mushrooms, bamboo shoots, soy sauce, rice wine vinegar, chili garlic sauce, and ginger. Bring to a boil, then immediately turn down heat and simmer for 5 minutes.
  • In a bowl, combine cornstarch and 1/4 cup water and blend well. Add cornstarch mixture and asparagus to broth in saucepan and simmer for another 2 minutes.
  • Stir soup in a circular motion, then drizzle in the eggs in a thin stream to create ribbons. Add cooked antelope and sesame oil. Serve immediately.

Did you make this recipe?

Tag @harvestingnature on Instagram and hashtag it with #harvestingnature

Like this recipe?

Follow @harvestingnature on Pinterest

Join our Facebook Group!

Join Harvesting Nature’s Facebook group Harvesting Nature – The Group

Jeff Benda

Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions. My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking. I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.

Leave a Reply

Your email address will not be published. Required fields are marked *

0
    0
    Your Cart
    Your cart is emptyReturn to Shop