Antelope & Asparagus Hot & Sour Soup
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 Recipes4
servings30
minutes40
minutesKeep 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.
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