Venison Ramen

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Ramen has been a big hit for a while now. Its known for its big flavors, wide arrange of components, and its complexity of textures and techniques. For this I’ve put a wild game twist on it to bring it into our realm. The bone broth was made using venison bones as well as incorporating venison as the main meat component of this dish. This soup will be sure to be an experience you’ll never forget!

The broth is the foundation to any ramen. It needs to be done with care and correctly. To me, bone broths pack so much more flavor and nutrition they can’t be beat. That’s why I chose to make a venison bone broth for this dish. The myriad of ingredients take the flavor to a while new level that will make you feel like this is a traditional ramen you’d find in Japan. Using fresh ingredients along with some dried ones give you flavors that play very well with each other. This broth has ginger, dried mushrooms, green onion, white onion, garlic, soy sauce, and some other seasonings to give it that true ramen flavor. Searing the fresh items will create a depth of flavor in the broth that will lend it self to the Umami flavor of the entire dish.

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Once the base is built, the noodles are the next key component. I choose to make homemade udon noodles for this dish. The noodles are simple, just 3 ingredients! The trick is letting it rest properly. I also did these the traditional way and kneaded the dough using my feet! It is an interesting technique but the noodles turned out amazing!

The toppings for ramen are endless. For mine, I chose to do venison backstrap, seared portabella mushrooms, roasted carrots, fresh snow peas, a soft-boiled marinated egg, and some roasted beef bone marrow. Roasting the carrots brings out the natural sweetness of the carrots. Searing the mushrooms will add a meaty like flavor to them. The fresh snow peas will add a nice fresh crunch to the entire dish. The bone marrow was added to give the dish the fat it needed to coat your mouth with the flavors. As we know, venison is extremely lean, so why not add one of the best fats I could? Bone marrow!

Timing will be very important so things aren’t sitting around for too long getting cold either.

Venison Ramen

Recipe by Gunnar Emberg
Servings

4

servings
Prep time

1

hour 
Cooking time

40

minutes

Ingredients

  • Broth
  • 2 inch knob of fresh ginger, peeled

  • Bottom 2” of 10 green onions, roots on

  • 2 whole venison hind leg bones (femur and shin) from both legs

  • 1.5 gallon of water

  • ½ white onion, not peeled

  • 6 cloves garlic, smashed, not peeled

  • ½ cup soy sauce

  • 4 oz dried shitake mushrooms

  • 1.5tbsp fresh ground pepper

  • ½ cup Mirin

  • ½ cup Rice wine vinegar

  • Salt to taste

  • Noodles
  • 15g salt

  • 140 ml filtered water

  • 300g AP flour

  • Soft Boiled Eggs
  • 6 eggs

  • 2 cup of ramen broth

  • 2tbsp soy sauce

  • 2tbsp mirin

  • Sliced green onion

  • Venison
  • Venison backstrap

  • 2-3 tbsp your favorite seasoning

  • Bone Marrow
  • 3 four inch pieces canoe cut marrow bones

  • Salt

  • Paprika

  • Garlic Powder

  • Fresh cracked black pepper

  • Other Toppings
  • 4-5 whole carrots

  • Portabella mushrooms

  • Fresh snow peas

  • Green onion tops, sliced thin

  • Sesame seeds

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!

Gunnar Emberg

Gunnar has devoted his life to his passion for hunting and wild game cooking. This has led him to create his own archery company, Orskot Archery. Orskot Archery focuses on ethical hunting using modern equipment, as well as scratch-made wild game food. Gunnar’s connection to nature is deeply rooted in him and drives his passion for the outdoors. When he’s not hunting, Gunnar can be found in the kitchen working on recipes for his upcoming cookbook.

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