Venison Ramen

Preparation

• Preheat stockpot on high and toss in the ginger, onion, green onion, and garlic, sear them all as much as you can without burning, this will build flavor. Next add in your soy sauce, mirin, and rice wine vinegar to deglaze the pot. Add in your pepper, mushrooms, salt, bones, and water. Bring to a boil and reduce down to low heat, cover, and let it cook for roughly 6 hours, stirring occasionally. Add more water if you see more than 1” of volume lost (you’ll probably have to). Once done, strain through cheese cloth and colander into a large metal bowl and then add the stock back into the soup pot. Add 2 cups of broth to a separate bowl and allow to cool for use for the eggs later. Place your strained broth on low heat to keep hot until you serve.
• To make the noodles, stir in the salt to the water until it dissolves. Add the mixture to your flour and mix until it is a loose texture, do not knead at this point. Once all water is added, shape the dough into a ball with your hands but do not knead. Place the ball into a 1 gallon ziplock bag and remove as much air as you can from the bag before you seal it. Knead the dough by stepping on it 50 times. Remove from bag, fold over onto itself twice, and repeat the kneading process. Do the kneading process 3 times for a total of 150 steps. Let it rest in the bag for 3 hours. Roll out the dough to 1/8” and fold dust with more flour. Fold the dough onto itself 3 times like folding a paper for an envelope. Cut strips going with the folds. Cook in boiling water for about 10 minutes then strain and rinse under water.
• Preheat a grill on high for 15 minutes. Rub your backstrap with your favorite wildgame seasoning, I used Tacticalories Outdoors Bruiser Blend for this. Grill the backstrap on high until it reaches an internal temp of 125F. Remove from heat and let rest for 10 minutes before slicing.
• To make soft boiled eggs, bring a water to a boil and add the eggs gently. Boil for only 6 minutes. Remove from water and place in an ice water bath until cool. Take your reserved from from step 1, add in your soy sauce, mirin, and green onion. Place your eggs in the marinade and cover with water until the eggs are fully submerged.
• Peel and slice whole carrots lengthwise giving you two halves of each. Preheat a cast iron skillet on high, cover the bottom with oil. Sear each side of the carrot for 2-3 minutes or until golden brown. Place in an oven preheated to 425F and roast for 15 minutes or until fork tender
• Place your bone marrow on a sheet tray and use aluminum foil to make the bones as level as you can get them. Top each piece with a dusting of salt, pepper, paprika, and garlic power. Place in the 425F oven for 15-20 minutes or until golden brown. Remove and serve immediately in the soup.
• Take your portabella mushrooms and slice into ¼” thick slices. In a preheated pan, sear each side until golden brown and season with salt and pepper.
• Now, its time to build your ramen! First, place your noodles in your bowl (large bowl recommended) and add in your broth to cover. Next, slice your venison and place in the bowl, as well as your carrots, fresh snow peas, seared portabellas, bone marrow and your marinated soft boiled egg, sliced in half. Top with sesame seeds and sliced green onions. The heat from the broth will warm everything back up as well. Be sure to take a picture before you enjoy!