Step-by-Step Guide to Make Speedy Venison & Kimchi Ramen


Venison & Kimchi Ramen

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, venison & kimchi ramen. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

The flesh of a deer used as food. From Middle English venisoun, venesoun, from Anglo-Norman veneisun, venesoun, venesun ("meat of large game, particularly deer or boar; hunt"), from Latin vēnātiō, vēnātiōnem ("hunt; meat from a hunt"), formed on vēnātus, perfect participle of vēnor ("I hunt"). Learn more. plural venisons also venison.

Venison & Kimchi Ramen is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Venison & Kimchi Ramen is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have venison & kimchi ramen using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Venison & Kimchi Ramen:
  1. Get 2 cloves garlic, minced
  2. Take 180 g venison steak, cut into thin strips
  3. Prepare 10 g fresh ginger root, minced
  4. Get 2 1/2 tbsp soy sauce
  5. Get 1 1/5 tbsp Mirin
  6. Take 2 tsp sesame oil
  7. Make ready 100 g woodland mushrooms, sliced
  8. Make ready 1/2 white onion, diced
  9. Prepare 650 ml Beef stock
  10. Make ready 140 g Kimchi
  11. Prepare 2 tbsp Kimchi liquid
  12. Take 80 g soba noodles
  13. Take 2 tbsp dried seaweed

Although it is not as common as Among the reasons for venison's increasing popularity are the meat's nutritional value and the fact it. See more ideas about Venison, Venison recipes, Game food. As many of you know, we love us some Venison. It graces our plates about once a week, and I consistently have my eyes open for new.

Instructions to make Venison & Kimchi Ramen:
  1. First, prepare the broth. Heat 1tsp sesame oil in a large saucepan over a medium heat and gently cook the onion, garlic and ginger for a few minutes until softened. Add the soy sauce and mirin and cook for a further 2 minutes. Pour in the beef stock and the liquid from the Kimchi. Bring to the boil and begin to simmer. Add in the woodland mushrooms and simmer gently while you prepare the venison & noodles.
  2. Cook the noodles according to the packet instructions (normally boil in water for 5 minutes for traditional soba noodles).
  3. While the noodles are cooking, quickly flash fry the venison: Heat up on a high heat a large frying pan with the remaining tsp of sesame oil and fry the strips for around 1 minute on each side. You’re just looking colour the meat. As soon as this is done, transfer to a plate.
  4. When the noodles are cooked and the venison is all fried, add this to the ramen broth and turn off the heat. Check the taste of the broth that it is to your liking.
  5. Divide this mixture between two bowls, and sprinkle over the dried seaweed before serving. You can either serve the kimchi on the side or pop it on top for extra flavour and texture! is your information resource for venison - the healthy, fat-free meat. They made us what we are today…before McDonald's. The word 'venison' first referred to any wild game meat. Venison is the name given to any of the species of deer sold as meat in the UK. The lean, red meat is low in fat and full of flavour and has become popular and widely available.

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