Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, venison & kimchi ramen. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Venison is the generic term for meat from deer and there are six species of deer in this country, all producing venison with distinctive eating qualities. Like all our game, our venison comes from wild animals which have never been to an abattoir.

Venison & Kimchi Ramen is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Venison & Kimchi Ramen is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. 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. Make ready 2 cloves garlic, minced
2. Take 180 g venison steak, cut into thin strips
3. Take 10 g fresh ginger root, minced
4. Make ready 2 1/2 tbsp soy sauce
5. Make ready 1 1/5 tbsp Mirin
6. Take 2 tsp sesame oil
7. Prepare 100 g woodland mushrooms, sliced
8. Take 1/2 white onion, diced
9. Prepare 650 ml Beef stock
10. Make ready 140 g Kimchi
11. Take 2 tbsp Kimchi liquid
12. Prepare 80 g soba noodles
13. Prepare 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. Venison is becoming more and more popular.

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. Venison is becoming more and more popular. It is healthy, low cholesterol and lean meat with superb flavour and texture. Steaks and fillets are cooked in minutes and casserole dishes are rich and go a long way. The meat doesn't shrink on cooking and looks impressive if you're serving.

So that is going to wrap it up for this special food venison & kimchi ramen recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!