Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, venison & kimchi ramen. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders 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. This lean, game meat has a deep colour and rich flavour. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs.

Venison & Kimchi Ramen is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Venison & Kimchi Ramen is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook venison & kimchi ramen using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Venison & Kimchi Ramen:

1. Make ready 2 cloves garlic, minced
2. Take 180 g venison steak, cut into thin strips
3. Get 10 g fresh ginger root, minced
4. Prepare 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. Get 650 ml Beef stock
10. Make ready 140 g Kimchi
11. Prepare 2 tbsp Kimchi liquid
12. Get 80 g soba noodles
13. Take 2 tbsp dried seaweed

Sourced from the finest English estates in peak game season and prepared to order in our Somerset Butchery, our Wild Venison is naturally lean and brimming with protein, iron and zinc. Venison From wild Scottish deer, our fresh venison has a great depth of flavour. A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. Don't forget to rest the meat before carving.

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!

A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. Don't forget to rest the meat before carving. This venison is full of flavour and we consistently receive good feedback for this wild meat. We also occasionally get wild roe deer and sika which is known for its milder taste. This is all cut to order and sent out fresh so please do contact us with any special requirements that you might have.

So that’s going to wrap this up with this exceptional food venison & kimchi ramen recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!