30-MINUTE
Ramen was a major part of my diet during college, and it’s still one of my favorite dishes. This is the easy wild game version that’s a staple in my house. Pro tip: Freeze the backstrap for 30 to 45 minutes before slicing. When the meat is frozen, it’s much easier to get thin slices.
Prep Time:
5 minutes
Cook Time:
15 minutes
Serves:
4
1 pound venison backstrap, cut into ⅛- to ¼-inch-thick slices
3 cups beef broth
¼ cup soy sauce
1 tablespoon minced garlic
1 tablespoon packed brown sugar
2 teaspoons minced or grated fresh ginger
2 teaspoons onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup frozen peas and carrots
3 (3-ounce) packages ramen noodles (noodles only; discard flavor packets)
Chopped scallions, sesame seeds, and sriracha sauce, for serving
(optional)
1.
In a large saucepan or Dutch oven, combine the venison, broth, soy sauce, garlic, brown sugar, ginger, onion powder, salt, and pepper. Bring the mixture to a boil over high heat, then let it boil for 2 minutes.
2.
Add the frozen peas and carrots and ramen noodles. Continue to boil until the noodles are fully cooked, 3 to 5 minutes. Serve immediately with the toppings (if using).