Antelope & Asparagus Hot & Sour Soup
Contributor at Harvesting Nature
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.
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.
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Check out this recipe for Antelope and Asparagus Hot and Sour Soup by Field Staff Writer, Jeff Benda!
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Antelope & Asparagus Hot & Sour Soup
Course: Wild RecipesServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
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.
