If my wife and I had a chance to go on a date without the kiddos, often times we end up at a local ramen noodle house. It’s so satisfying to have Japanese when its cold out, especially if you get the chance to add some spice to the bowl. So I wanted to adapt what I would go out to a restaurant for to my kitchen with wild game. I have done this dish with both black-tailed deer and antelope and both are delicious. Give it a try for something not commonly done with wild game.
Prep Time: 10 Minutes Cook Time: 10 Minutes Serving Size: 8-10
- 2lbs Wild Meat, thinly sliced (Neck roast or back strap works well for this)
- 2T Bacon grease, divided in 1T increments
- 8 Cups stock
- 1 Medium yellow onion, finely diced
- 6 Green onion stems, Finely chopped
- 1 Serrano, diced (jalapeño could be substituted for less heat)
- 8oz. of mushrooms (shitake is preferred, but sample a few varieties)
- 9oz. Bean sprouts
- 1 head Bok Choy, chopped
- 1 1/2C Cabbage, finely diced
- 6 Garlic cloves, minced
-12oz. Ramen Noodles (If fresh aren't available, try Lotus Foods Rice Ramen - Found Here)
Yuzu pepper sauce - Found Here
Pour stock into a large stockpot and bring to a low boil. Add Serrano, bean sprouts, cabbage, bok choy, and mushrooms.
In a separate pot, add 6 cups of water and bring to a boil. Add Ramen noodles and cook to the point of just barely being done (about 4-6 minutes depending on the noodle). You do not want to overcook the noodles otherwise they will become soggy when combined with soup later. Strain the noodles out and set them aside.
While both pots boil, add 1T bacon grease to a skillet on medium high heat. Once smoke point is reached, add yellow onions and cook until translucent. Transfer onions to the stock and return the skillet to the burner. Add remaining bacon grease to the skillet, reach smoke point again and add garlic and meat. Sear the meat on each side for 30-60 seconds. The meat should brown but not be overcooked.
Place noodles into serving bowls. Ladle a large amount of the soup over the noodles. place meat over top and garnish with chopped green onions. add small amount of Yuzu pepper sauce for an additional flavor kick. Enjoy!